Growing up in Türkiye, our holiday tables looked a little different than the ones we have here in the US. Kebabs were always on the menu, but whenever my mom wanted to make something special, she made these ground beef stuffed onions, or soğan dolması as we call it.

It has been years since I last made them, but seeing their recent popularity on social media made me pull out my mom’s handwritten notes and bring this recipe back to life.

Here are a few things that make this version special:

• It has roots in Turkish cooking. There are many versions of stuffed onions across the Mediterranean and the Middle East, but the Turkish style uses pomegranate molasses to give the dish a gentle, sweet-and-tangy balance.
• The ingredients are simple. Pomegranate molasses might sound unfamiliar, but most grocery stores now carry it. Everything else is a pantry staple, and I included plenty of substitutions so you can make it work with what you have on hand.
• It looks impressive, but it is easier than it seems. Once you soften the onions and get the hang of rolling them, the rest of the process is surprisingly approachable and very forgiving.

If you have never made stuffed onions before, I think you will be pleasantly surprised by how doable this dish actually is.

Ingredients You’ll Need

If you’ve been following along on social media, you’ve probably seen me testing this recipe quite a bit. As I worked through each round, I learned a few things about choosing the right ingredients.

The exact measurements are in the recipe card below, but these are the notes I kept from all that testing:

Onions: Look for onions that are firm, fresh, and heavy for their size. Yellow onions work beautifully because they naturally become sweeter as they cook, but Vidalia onions and Walla Walla onions will also work if you want an even milder flavor. Red onions are also an option, but stuffed red onions are slightly sweeter than yellow onions.

Ground beef: Fat equals flavor, so I like using 85/15 ground beef because it stays juicy and tender. If you prefer something richer, use 80/20 ground beef. 

You can also use lamb if you like, or half lamb and half beef, which is pretty traditional. If you are looking for a lighter alternative, though not traditional, ground chicken would also work, but be aware that it would have a slightly different flavor profile.

White rice: I’m using long-grain white rice here, the everyday enriched kind that you can find in most grocery stores. 

My mom always rinsed the rice under cold water until it ran clear, so I do that too, but I know some people prefer not to wash their rice, and that’s perfectly fine.

Some people soak their rice before using it, which helps it cook a little faster, but since we are using a rather small amount, I do not think that it is necessary. 

Alternatively, medium bulgur wheat can be a good substitute for rice. It would have a distinct earthy flavor profile, but it would still be delicious.

Pomegranate molasses: Can you make it without it? You surely can. But, should you? Absolutely not, because pomegranate molasses takes these stuffed onions to another level, giving them the signature slightly sweet-and-sour taste. So, do not skip it.

Red pepper paste: This is known as biber salçası in Turkish cooking. You can find mild or hot versions, and both work here. If you can’t find it, you can use an equal amount of tomato paste as a substitute, and it will still be delicious.

Most Middle Eastern supermarkets carry it, but if you can’t find it there, you can buy it online. I like Oncu Turkish Mild Pepper Paste, which has great depth without being overly spicy.

Spices: This part of the recipe is the most flexible, and you can get as creative as you want. I use ground cumin, dried mint, black pepper, and red pepper flakes for a little heat.

If you can’t get your hands on dried mint, you can omit using it or use a tablespoon of chopped fresh mint instead.

How to Make Stuffed Onions

If this is your first time making stuffed onions with meat, and it looks like a lot of work, let me assure you, it is not. Once you start stuffing and rolling your first couple of onions, you’ll see quickly that the whole process is actually quite simple.

Below, I am sharing every step of the process with the little things I learned from my mom and from making this Mediterranean dish over the years for my own family:

Step 1 – Prep the onions: If there’s one part to pay a little extra attention to, it’s this step. We’re trying to separate the layers in one piece as much as we can. Even if a few tear, don’t worry, they still work just fine once they’re stuffed.

Start by cutting off both ends of each onion, peeling the outer skin, and making a single straight cut down to the center without slicing all the way through. Doing this helps the layers loosen easily after boiling. Use a sharp knife here to make it easier on yourself.

Step 2 – Boil the onions: Add the onions to a large pot of water, bring it to a boil, and let it simmer for about 15 minutes.  You don’t want them overly soft, just soft enough that they don’t rip when you start separating the layers later. 

Step 3 – Let them cool and separate the layers: Spread the onions out on a plate and let them cool on the counter.

When cool enough to handle, carefully remove each layer of the onion, being gentle to avoid tearing it. You should have about 20-22 onion layers in the end. 

As you peel off each layer, you’ll notice a thin membrane. If you have the time, remove it; it helps the onions cook more evenly and prevents any chewiness. But if you’re in a pinch, you can skip this step. I’ve made this dish plenty of times, leaving the membrane on, and it still turns out great.

As you get closer to the middle, you’ll end up with the onion cores. Don’t throw them out. We’ll use them in the filling, so put them in a large bowl.

Step 4 – Mix the filling: Preheat the oven to 400°F (204°C), and while it heats, make the filling. Add the ground beef, rice, red pepper paste, tomato paste, all of the spices and seasoning, pomegranate molasses, and parsley to the bowl with the chopped onion cores.

Using clean hands, give it a good mix so that everything is evenly combined. You’re looking for a mixture that feels slightly sticky and moist but holds together when you press it between your fingers. 

Step 5 – Roll each layer into a little stuffed onion (aka dolma): Place about 1 ½ tablespoons of filling inside each layer and roll it tightly.

Step 6 – Arrange them in the pan: I am using a 3 ½-quart cast iron skillet, but a large casserole dish would also work well. 

Place the stuffed onions in a spiral, starting from the outer edge, tucking each one right up against the next.

You want them close enough to support each other without squeezing them too tightly. In my 12-inch pan, depending on the size of my onions, I can usually fit 18-22 stuffed onions in one spiral layer.

Step 7 – Make the sauce: In a measuring cup, combine olive oil, pomegranate molasses, tomato paste, red pepper paste, garlic, salt, and boiling water. Whisk until everything dissolves. 

Pour the sauce right over the onions. You can cover the pan with foil or a large sheet of parchment paper.

Step 8 – Bake: Place the onions in the oven, covered, for about 30 minutes to soften all the way through. Then uncover the dish and let them brown and caramelize around the edges for another 20 minutes or so.

You’ll see that the remaining liquid will be thicker and reduced almost in half.

Step 9 – Finish with fresh parsley and serve: I love adding a handful of parsley at the end to brighten the entire dish. Serve your baked stuffed onions warm, with extra sauce spooned over the top.

What to Serve With Stuffed Onions

So you’ve made your beautiful stuffed baked onions. They’re tender, aromatic, and perfectly seasoned. But what should you serve alongside them to turn this into a complete meal?

Below are a few traditional and Mediterranean-inspired pairings to help you serve them the way they’re enjoyed across Türkiye:

Pair them with a cool yogurt sauce: A creamy yogurt sauce is one of the most classic pairings to dolma-style dishes. My Yogurt Dill Sauce adds a bright, herby note with lemon and fresh dill, while my Tzatziki Sauce Recipe is a classic pairing with thick Greek yogurt, cucumber, and garlic. 

Add a refreshing salad: A crisp salad never disappoints. Turkish Shepherd Salad is a traditional go-to with juicy tomatoes, cucumbers, and herbs, especially in the summer months. If you want something a bit more herby, Tabbouleh is another option with lots of fresh herbs.

Serve with rice or pilaf: To make this a little more filling, pair your stuffed onions with a starchy side dish. If you want a Turkish side, my Bulgur Pilaf is a classic, or try my Vermicelli Rice, another staple you’ll often see served alongside dishes like this in many Mediterranean restaurants. And if you want a gluten-free option, Lemon Quinoa brings a fresh, zesty note without overpowering the main dish.

How to Make Ahead, Store & Reheat 

One of the things I love most about this stuffed onion recipe is that you can make it ahead, and it tastes better the next day.  The flavors magically deepen as they sit, which makes it an ideal recipe for make-ahead dinners, holiday prep, or easy leftovers. 

Here’s how I do it:

Make Ahead: You have two make-ahead options:

• You can prepare, stuff, and roll all the onions, arrange them in your pan, and refrigerate them unbaked, without the sauce, for up to 24 hours. When you’re ready to cook, simply mix the tomato sauce, pour it over the onions, and bake as directed.
• Alternatively, you can bake them completely a day ahead. Let them cool, cover tightly, and refrigerate. Just pop them in the oven to warm thoroughly, sprinkle with fresh herbs, and serve!

Storage: Once baked, let the stuffed onions cool completely before storing. Transfer them to an airtight container and refrigerate for up to 4 days. 

Reheat: Reheat the stuffed onions in a 350°F (177°C) oven, loosely covered with parchment or foil, for 10-15 minutes, or just until warmed through. You can also microwave them if needed, but the oven keeps the texture softer and more consistent.

Freezing: Stuffed onions freeze very well. Once completely cooled, place them in an airtight container and freeze for up to 2 months. For the best texture, thaw them overnight in the refrigerator, then reheat.

FAQs

Other Mediterranean Recipes You’ll Love

If these meat-stuffed onions made you curious to try more, I invite you to check out a few of my favorite recipes from the Mediterranean and Middle Eastern regions below:

• If make-ahead meat dishes are your favorite, try my Greek Lamb Meatballs for an easy dinner or a quick appetizer.
• You’ve probably seen the Doner Kebab recipe going viral on social media. It takes the century-old classic recipe and turns it into a weeknight dinner with a clever shortcut.

Turkish cooking has been having a moment on social media, and I love seeing it finally get the attention it deserves. First, it was the Turkish Pasta trend; now, it is this homemade doner kebab. 

These shortcuts are clever because they make dishes that have been around forever feel doable on a weeknight with ingredients most people already have. The rolling technique you see everywhere was first shared by Mezemike, and it took off for a reason.

For me, this recipe hits close to home. I grew up in Bursa, Turkiye, where the authentic version of this dish, Iskender Kebab, was invented. So even though we never made it using this method, I immediately understood why people loved it. It captures the spirit of the dish in a much more doable way without a trip to Turkiye.

My goal here is simply to walk you through this shortcut in a clear and honest way, with a few tips to help you get as close to the real thing as possible in your own kitchen.

Ingredients You’ll Need

The ingredients for this Turkish doner kebab are simple and easy to find. You can find the full list of ingredients with exact measurements in the recipe card below, but here are a few helpful notes on a few ingredients from my testing:

Doner meat ingredients:

Onion: While many viral versions use only the juice, I prefer using the whole onion, as it helps tenderize the meat, keeps it moist, and adds the depth that real doner has. To get it extra fine, I blend it into a puree, along with the garlic. 

If you don’t have a food processor, a box grater would work well too. Use the large holes to grate the onion, and reserve the juices.

Ground beef: It goes without saying that fat is flavor, so it is key here. I recommend using 85/15 ground beef for the best texture and taste. The shortcut doner kebab recipe uses ground beef, but in Turkey (depending on the region), it’s usually made with lean lamb. 

If you want to get as close as possible to the real deal, use ground lamb to make a lamb doner kebab. Lamb is the classic choice for traditional Turkish doner. Or alternatively, if you want to ease into it, you can try 50% ground beef and 50% ground lamb.

Greek yogurt: Yogurt tenderizes the meat and keeps it moist. I tested this recipe both with full-fat yogurt and 2%. While both work, the texture is richer with the full-fat kind.

Spices: The classic doner meat seasoning includes ground cumin, paprika, and red pepper flakes. If you want to get as close to the real thing as possible, I would also recommend adding a pinch of dried oregano.

For the vegetables: 

Roasting vegetables like tomatoes and peppers is optional, but they are the traditional accompaniment to doner kebab, whether you wrap the meat in lavash or serve it with rice.

Tomatoes: You can use any tomato variety. If using larger tomatoes, quarter them so they roast evenly and are easier to tuck into the wrap (aka dürüm) later on.

Green peppers: Any long, green pepper works here. Traditional Turkish doner shops use sivri biber, which are mild and have a thinner skin. But because I can’t find them here in the US, I usually use Anaheim peppers or jalapeños. If you’re sensitive to heat and using jalapeños, I recommend removing the seeds before roasting them. 

For the Sauce:

Most versions of the viral recipe don’t include this sauce, but I can’t, in good conscience, publish this recipe on my site without sharing it with you. If you ask me, the sauce is a must, and you just need 2 ingredients.

Butter: I am using unsalted butter so I can better control the seasoning. If all you have is salted butter, simply add a little less salt to the sauce.

Tomato paste & water: Use any brand of tomato paste (domates salcasi) you like. While not traditional, I sometimes change it up and use hot/mild red pepper paste (biber salcasi) for a spicier sauce.

For Serving:

Lavash bread: The classic bread used for wrapping meat is lavash. You can make lavash at home or buy it at the store. Here in the US, my favorite brand is Joseph’s, but I also like Trader Joe’s. 

Alternatively, you can stuff the meat in Pita Bread (in its pockets) to create a similar “sandwich” feel.

Sumac Onions: Optional, but I cannot imagine serving any type of Turkish kebab without them. It takes just a few minutes to put together and is essential to make it taste authentic.

How to Make This Viral Turkish Doner Kebab

Okay, there is a reason why this shortcut doner method has taken over social media. It gives you the same tender, well-seasoned meat you’d find in Türkiye, but in a quicker way you can easily make in your own kitchen for a weeknight dinner.

Here’s how to make it:

Step 1 – Prep the oven and aromatics: Start by preheating your oven to 400°F (204°C). While it heats, add the onion and garlic to your food processor and blend until smooth and pureed.

Don’t strain out the liquid; that moisture is what keeps the meat juicy and helps everything bind together. 

Step 2 – Mix the meat: Transfer the onion mixture to a large bowl and add the ground beef, tomato paste, yogurt, and spices. Using your hands, mix until everything is thoroughly combined for about 1-2 minutes. It should be well mixed, so you get a bit of each flavor in every bite.

Step 3 – Divide and shape the mixture: Once the meat is mixed, divide it into three equal pieces. During my initial testing of this recipe, I divided it into 4 portions, which worked well, but I felt the rolled doner was a bit thinner than I would like after cooking. 

That said, you can do either 3 or 4 pieces. It is more a matter of personal preference.

Step 4 – Roll the meat into a sheet: Place one piece of meat in the center of a 12×16 sheet of parchment paper, then place another sheet on top. Use a rolling pin (or your hands) to gently press it into an even rectangle. You want an even layer that’s neither too thin nor too thick.

Sometimes the meat pushes out of the sides of the parchment. Don’t worry, just tuck it back in so it’s not as thin, and keep going.

Step 5 – Roll it into a log: Remove the top parchment sheet. Now, starting from the short end closest to you, roll the meat tightly (with the bottom parchment still attached).

Transfer the rolled log to a sheet pan and repeat with the remaining pieces.

Step 6 – Add the vegetables: Once all three logs are on the pan, add the quartered tomatoes and whole peppers to the same pan (onto the side) and drizzle them with olive oil and a little kosher salt. 

Step 7 – Bake: Bake everything for about 15-20 minutes. When it’s done, the meat should look lightly browned, and the vegetables should be softened. 

Remove the pan from the oven and let everything cool for 5 minutes or just enough that you can unroll it without burning your hands.

Step 8 – Tear the meat: Unroll each piece gently, then tear the meat into strips by hand. I don’t strip them down too small, just into large chunks.

Step 9 – Make the tomato-butter sauce: Start by melting the butter in a small saucepan. Then, stir in the tomato paste using a fork (or even a whisk). At first, it will look a bit curdled, which is normal. Once cooked for 20-30 seconds, whisk in some hot water to achieve a more sauce-like consistency.

How To Serve Doner Kebab?

You made the doner meat, roasted the veggies, and have the most delicious, silky tomato-butter sauce ready. Now it is time to serve. And if you want the full Turkish experience, pour yourself a cold Ayran, the simple salted yogurt drink we serve with every kebab dish. 

The good news is that you have a few options:

Make A Wrap (aka dürüm): 

This is how they serve it in the viral videos, and, quite honestly, this is how you would find it in Turkey if you buy it from a street vendor. It is called dürüm and is usually made by rolling the meat in lavash bread.

To assemble, place a warm piece of lavash bread on a cutting board and spread it with a generous spoonful of the tomato sauce.

Add a handful of the doner meat, some roasted peppers and tomatoes, and a spoonful of Sumac Onions. Drizzle it with a tablespoon of the tomato sauce.

Roll the lavash tightly, tucking the filling in as you go. Slice in half, then serve immediately with extra sauce on the side. 

Pro Tip: If you prefer something sturdier or don’t have lavash on hand, you can use store-bought or Homemade Pita Bread or any of your favorite flatbreads instead.

Iskender-Inspired Plate: 

I grew up in Bursa, where doner kebab is often served Iskender-style. It uses the same ingredients you already prepared, but the assembly gives it a completely different feel. 

If you want to serve your doner meat this way, place torn pieces of warm pide bread on a plate, drizzle with tomato sauce, pile the meat on top, and finish with more sauce. 

Serve it with a dollop of creamy yogurt on the side, along with the roasted peppers and tomatoes.

With Rice:

Depending on the region, especially when you eat doner kebab in a restaurant, it often comes with rice, a few French fries, and some pickles on the side. After it is assembled, the tomato sauce is poured over the meat and rice, turning it into a simple yet just as delicious meal. 

If you want to serve it that way at home, I highly recommend making my Vermicelli Rice to keep it as close to the real thing as possible.

How to Make Ahead, Store, Freeze, and Reheat

Make ahead: You have a few great make-ahead options:

• Prep the rolls the day before: You can fully roll the meat logs ahead of time and refrigerate them until you’re ready to bake. The only thing to keep in mind is the parchment paper. Some get soft and wet easily, so choose a good-quality one to help the logs hold their shape overnight. I like this precut parchment paper that is not only sturdy enough but also easy to roll.
• Prep the meat mixture ahead: If you’d rather roll it fresh the next day, simply mix the meat mixture, transfer it to an airtight container, and refrigerate. This resting time allows the aromatics to mingle and develop even further.

Storage: If you know you will have leftovers, store the meat, sauce, and roasted vegetables separately. They all keep well in the fridge, in an airtight container, for 3-4 days. This helps the texture stay closer to its fresh state. 

If not, as long as stored in an airtight container, the rolls will still hold up nicely and keep well in the fridge for 1-2 days.

Freezing: You can freeze the doner meat in two easy ways:

• Freezing raw rolled logs: Simply wrap each roll tightly in stretch film (or place it in an airtight freezer-safe container) and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge, then bake as directed.
• Freezing the cooked meat: After baking, tear the meat, let it cool completely, and freeze it in an airtight container or freezer bag. For the best texture, reheat it in a skillet rather than in the microwave.

Reheating: If you store the meat separately from the rest of the ingredients, you can warm it up in a skillet over medium heat with a splash of water or a little butter. I would recommend avoiding the microwave, as it tends to dry out the meat and make it chewy.

If you have leftover sauce, warm it up in a skillet and add a little warm water to thin it out.

During the summer months, I try to avoid turning on the stove or oven. If I can make it on the grill, that is where you will find me, especially when peak summer produce is at its best. This marinated flank steak salad is the perfect way to celebrate the season in one big fresh bowl. 

For years, I grilled flank steak with just salt and pepper, but lately, I have been marinating it for a few hours, which really amps up the flavor. The rest is simple: toss in whatever summer produce you have on hand, such as tomatoes, corn, or radishes, and make it your own. But really, take my recipe as a place to start and make it your own. 

It is a fantastic summer salad recipe you will want to make again and again.

Simple Ingredients You’ll Need

You’ll find the full list of ingredients in the recipe card below, but here are a few notes you need to bring this grilled steak salad to life: 

Flank Steak: 

I usually use about 1½ pounds of flank steak. When buying flank steak to use in this salad, ask your butcher to give you a piece that is well marbled for the best flavor. 

You can certainly keep it simple with a little salt, pepper, and olive oil, but I opted to use my Flank Steak Marinade, which only takes about an hour to work its magic. 

Salad Dressing: 

I’m using my Lemon Balsamic Vinaigrette for this recipe because it pairs beautifully with the grilled steak and vegetables. If you’re in the mood for something lighter, my Lemon Vinaigrette is a great option too. You can even make the dressing a day ahead and keep it in the fridge until you’re ready to serve.

For the Salad:

Lettuce: I like using romaine for the crunch, but any salad greens you have on hand will work. Arugula or a simple spring mix are great options, too. Just make sure they’re thoroughly washed, dried, and chopped into bite-sized pieces. 

Corn: I grill my corn on the cob right before grilling the flank steak, but any corn, whether it is thawed frozen corn or drained and rinsed canned corn, would work in this recipe.

Tomatoes: I like using cherry tomatoes, but any tomato will work. Roma, heirloom, or any ripe summer tomato is a good option. If you’re using cherry tomatoes, slice them in half or into quarters if they’re too big. For other tomatoes, cut them into bite-sized pieces so they’re easy to mix into the salad.

Radishes:  I use regular red radishes, but any variety works. Just slice them thinly so the acid in the dressing can cut through their bitterness and give them a lightly pickled taste.

Scallions: I opted for thinly sliced green onions (including both the white and green parts) for their milder flavor. But if you’re after something with more bite, thinly sliced red onions are a great option.

Avocado: Choose a ripe avocado. I recommend adding it just before serving so it stays fresh and does not turn brown. You can slice or cube it depending on your preference.

Cheese: I used fresh mozzarella for its mild flavors. If you can get your hands on them, fresh mozzarella pearls are ideal, but you can also buy a whole mozzarella and cut it into bite-sized cubes. 

Alternatively, for a bolder cheese option, crumbled goat cheese or blue cheese can also be used.

How To Make Grilled Flank Steak Salad?

This marinated flank steak salad recipe consists of two main parts: first, we marinate the flank steak, then we grill it and assemble the salad. I usually marinate the steak the night before so it’s ready to go, making this a perfect weeknight summer dinner. 

Below are the step-by-step instructions, along with helpful notes from my recipe testing:

Step 1 – Make the Marinade: In a mixing bowl, combine all the marinade ingredients and whisk until smooth. I like to start with the wet ingredients first, then add the seasonings so everything blends evenly. Place the flank steak in a shallow glass dish or a resealable plastic bag. 

Pour the marinade over the surface, ensuring it’s evenly coated, then gently press or massage it in to allow the marinade to soak in. Cover and let it rest for at least 1 hour, or refrigerate up to overnight. Avoid marinating for more than 24 hours, as the acidity can break the meat down quite a bit and affect the texture.

Step 2 – Make the Salad Dressing: In a small bowl, combine the balsamic vinegar, lemon juice, minced garlic, kosher salt, and pepper. Whisk to combine. Then, while whisking, slowly drizzle in the extra virgin olive oil until the dressing looks smooth and emulsified. Doing so helps the oil and vinegar come together without separating too quickly.

During my recipe testing, I’ve found that using a combination of balsamic vinegar and lemon juice gives the dressing a nice balance of depth and brightness, complementing the balsamic flavors in the steak marinade.

Step 3 – Grill the Steak: Preheat your grill to 500°F. High heat is key here because it sears the steak, creating those beautiful grill marks. Scrape the grates clean to remove any leftover bits so the meat can get even contact with the heat, then coat them generously with olive oil. Place the steak directly on the grill and cook for about 4 to 5 minutes per side for medium-rare. Use an instant-read thermometer (affiliate link) to check doneness and avoid overcooking, especially with lean cuts like flank steak.

If you’re not sure what temperature to aim for, here’s a quick guide to help you cook your steak just the way you like it:

• Medium-rare: 130 to 135°F (3 to 4 minutes per side)
• Medium: 140 to 145°F (4 to 5 minutes per side)
• Medium-well: 150 to 155°F (5 to 6 minutes per side)

I usually aim for medium-rare to keep the steak juicy and tender. Going much past medium can cause it to dry out.

Step 4 – Rest the Steak: Transfer the steak to a platter and cover with foil. Let it rest for at least 10 minutes while you prepare the salad. This allows the juices to redistribute so they stay in the meat when sliced, keeping every bite juicy and tender.

Step 5 – Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, grilled corn, cherry tomatoes, thinly sliced radishes, thinly sliced green onions, avocado (sliced or cubed), and cubed mozzarella. 

That being said, if you are assembling this salad a few hours in advance, it is best to add the avocado at the last minute to prevent it from browning. The same goes for the dressing; it is best to drizzle it right before serving to keep the salad crispy and fresh.

Taste and adjust the seasoning as needed. Sometimes all it needs is a pinch of salt or a touch more acidity to bring everything together.

Step 6 – Slice the Steak: Slice the steak thinly (about ½ inch thick) against the grain. This means cutting across the natural lines you see running through the meat. Those lines are muscle fibers, and cutting across them makes each bite softer and easier to chew. 

Step 7 – Arrange and serve: Arrange the meat on top of the salad and serve while still warm.

I’ve been making flank steak for years, but it wasn’t until we bought our first gas grill a couple of summers ago that I really started perfecting it. I was first drawn to this cut because it’s budget-friendly and cooks quickly, which makes it perfect for busy weeknights or casual weekend grilling.

Back then, I kept things simple with just salt and pepper. The steak was fine, but it never had that “wow” factor. That changed once I began experimenting with marinades, and the version you see here quickly became my go-to. 

What makes this the best flank steak marinade is the balance of soy sauce, vinegar, Dijon mustard, and a touch of honey (or brown sugar). Paired with high heat and a quick cook time, it transforms this lean cut into a tender, juicy steak that people can hardly believe is flank steak.

Ingredients You’ll Need

The full list of ingredients is in the recipe card below, but after making this recipe countless times, I’ve gathered a few notes on what makes these key ingredients so important:

Olive oil: Use a good-quality extra virgin olive oil here. Nowadays, my favorite brand is Garcia de la Cruz (affiliate link) with its smooth and earthy flavor. You’ll also want to keep a little extra oil to grease your grill grates right before grilling to prevent the meat from sticking to the grill. 

Soy sauce: Soy sauce is the secret ingredient that gives the steak its deep, salty, savory, and umami kick. I’ve tried using just salt before, but soy sauce adds so much more depth. If you’re following a gluten-free diet, tamari or coconut aminos work just as well.

Apple Cider Vinegar: As the primary acid in this recipe, vinegar helps tenderize the meat. I use apple cider vinegar in this recipe, as it is commonly found in most households. However, balsamic vinegar or red wine vinegar would also work. Keep in mind, though, depending on the vinegar you use, that the flavor profile of your marinade will be slightly different.

For example, using an aged balsamic from Modena will give you a deeper, sweeter taste.

Lemon or lime juice: I recommend using freshly squeezed juice for the best taste. I usually go with lemon juice for its slightly tangier flavor, but lime juice works just as well. While freshly squeezed juice is best, in a pinch, bottled juice will work too.

Dijon mustard: When it comes to mustard, I like to use Dijon mustard for its strong, tangy flavors, but if you prefer a bit of texture in your marinade, you can also use grainy mustard. Yellow mustard will work in a pinch, though it has a milder taste.

Sweetener of your choice: A small amount of sugar helps balance the tangy and umami flavors of the marinade. I use honey in my recipe, but brown sugar would also work.  Either way, be sure to whisk it well so that it’s fully dissolved to prevent the sugar burning on the grill.

Fresh garlic cloves: For the best taste, I recommend using freshly minced garlic. But if you prefer a milder flavor, garlic powder works too.

Seasoning for Flank Steak: For the spices in this marinade, I’ve found that sweet paprika and ground cumin work best, but if you prefer a smokier flavor, you can swap in smoked paprika. You can also add fresh or dried herbs that complement the rest of your meal. Choose ones that echo the flavors in your side dishes for a harmonious pairing.

Flank steak: When buying flank steak, look for a cut that is well marbled and has a bright red color that looks fresh and moist. It is best to choose a flank steak that is even in thickness. My recipe calls for 1 ½ lbs of flank steak that is  ¾ to 1 inch thick, which is ideal for grilling.

How to Marinate Flank Steak? Step-by-Step Instructions

Marinating flank steak is one of the simplest ways to ensure it turns out tender and full of flavor. It really is as easy as whisking a few ingredients together in a large bowl and letting the steak soak up all that goodness.

Here’s exactly how I do it with some helpful tips on every step:

Step 1 – Make the marinade: In a mixing bowl, combine olive oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, Dijon mustard, honey, garlic, paprika, cumin, salt, and pepper. Whisk until everything is fully incorporated and the marinade looks smooth. 

I find it helps to start with the wet ingredients first, then add in the seasonings so everything blends evenly. This is especially helpful when using ingredients like honey or Dijon mustard, as it ensures they dissolve smoothly and don’t clump.

Step 2 – Add the steak: Use a large, shallow dish (ideally one with a tight-fitting lid) that’s big enough to hold your flank steak in a single layer so it can lie flat and be fully coated in the marinade. 

If you’re working with a larger cut or want less cleanup, a resealable plastic bag will work as well. Pour the marinade over the top, making sure the entire surface is covered.

I like to press the steak gently into the marinade to help it really soak in. If you’re using a plastic bag, seal it tightly and massage the marinade into the meat to distribute the liquid evenly. 

Step 3 – Cover and marinate: Cover your dish with a tight-fitting lid (or seal your bag). If you can plan ahead, marinating overnight in the fridge is my go-to, but even a quick 1-hour marinade will still give you good flavor. Depending on your schedule, here’s how I do both:

• 1 Hour Marinade: If all you have is an hour, you can let it sit at room temperature on your kitchen counter, which helps take the chill off the meat, allowing it to cook more evenly later. 
• Overnight Marinade (preferred method): If you can plan ahead, marinating it overnight in the fridge is even better. Just don’t go past 24 hours; the acids in the marinade will start to change the texture, and instead of tender, the meat can turn a little mushy.

How To Cook Marinated Flank Steak?

Once your steak is marinated and ready to go, it’s time to cook. While my preferred method for cooking is on the grill, I know that it is not always possible. The good news is that you can cook your marinated steak on the stove or in the oven.

Below are the steps for each method:

On The Grill

Step 1 – Preheat the grill: When it comes to grilling marinated beef flank steak, we’re aiming for high heat, around 500°F. You want that grill nice and hot so you get a good sear on the steak without overcooking the inside. 

While the grill heats up, give the grates a good scrape to remove any residue. Then, use a paper towel dipped in oil to coat the grates generously to prevent sticking and help you get those beautiful grill marks.

Step 2 – Prepare the steak: Remove the steak from the marinade, letting the excess drip off. We don’t want it soaking wet when it hits the grill, which can cause flare-ups and burn the outside before the inside cooks. 

As the first side cooks, you can spoon a little of the leftover marinade over the top to keep the uncooked side moist. However, once you flip the steak, you should discard any marinade that has been in contact with raw meat.

Step 3 – Grill: Place the steak directly on the grill and cook for about 4 to 5 minutes per side for medium-rare. The best way to determine if it has reached your ideal doneness is to use an instant-read thermometer (affiliate link). If you’re not sure what temperature to aim for, here’s a quick guide to help you cook your steak just the way you like it:

• Medium-rare: 130 to 135°F internal temperature (3 to 4 minutes per side)
• Medium: 140 to 145°F internal temperature (4 to 5 minutes per side)
• Medium-well: 150 to 155°F internal temperature (5 to 6 minutes per side)

I usually go for a medium-rare to medium level of doneness with flank steak to keep it juicy and tender, but feel free to adjust based on your preference. Just remember, since it’s a lean cut, going much past medium can start to dry it out.

Step 4 – Rest before slicing: Once your steak is cooked to your liking, transfer it to a cutting board or platter and let it rest for about 5 to 10 minutes. This will give the juices time to redistribute, so when you slice into it, they stay in the meat instead of running out and keeping every bite juicy and tender.

In The Oven

I’ll be honest, my favorite way of cooking flank steak is on the grill, but let’s face it, sometimes grilling is not an option. The good news is that you can get a similar result using your oven’s broiler, and it’s just as easy.

Step 1 – Turn the broiler on: Set your oven to the “broil” setting on high. For the best results, place the oven rack in the upper third section, about 5-6 inches from the heat source.

Step 2 – Prepare the pan: Line a baking sheet with parchment paper (or aluminum foil), then set a wire rack over it. The rack is key because it allows hot air to circulate completely around the meat as it roasts, helping us create crispy edges and evenly cooked flank steak.

Step 3 – Broil: Remove the steak from the marinade and let the excess drip off before transferring it to your prepared sheet pan. Broil for 5-6 minutes on each side, or until it reaches your desired doneness. The best way to know when it’s ready is by inserting an instant-read thermometer into the thickest part of the meat. For a quick guide on what temperatures to aim for, see the doneness temperature chart in the grilling section above.

Step 4 – Rest and slice: When the cooking time is completed, transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing.

On The Stove Top:

When it comes to cooking your marinated steak on the stove top, a cast-iron skillet works best as it retains heat very well. Simply:

Step 1 – Heat the skillet: Grab a large (10 or 12 inch) cast iron skillet and heat it over medium-high heat until sizzling hot. You can check if it is hot enough by spraying it with a drop of water. If it evaporates right away, it should be good to go.

Step 2 – Prepare the steak: Remove the marinated flank steak from the marinade, making sure to remove any excess. This is an important step in that excess liquid will steam the meat instead of searing it. I even recommend patting it dry with a few sheets of paper towels to make sure that it is as “dry” as possible.

Step 3 – Cook the steak: Transfer the steak to the skillet and sear for 3-4 minutes or until nicely browned. Flip the steak and cook for another 3-5 minutes, depending on the level of doneness you prefer.

What To Serve It With?

One of the things I love most about this flank steak marinade recipe is how versatile the steak turns out. You can serve it on its own for a simple dinner or build it into bowls, tacos, or hearty salads. No matter how you enjoy it, here are some of my favorite recipes to round out the meal:

Grilled Vegetables: If you’re making this as a summer meal, it pairs beautifully with grilled vegetables like Grilled Eggplant or Grilled Corn on the Cob. Both are easy to prepare alongside the steak and bring that same fresh-off-the-grill taste to the plate.

Salad: My Grilled Flank Steak Salad is a fantastic, meal-worthy salad that is everything you want in a bowl on a warm summer dinner. If you want a different option, my Original Caesar Salad, tangy Mediterranean Pasta Salad, or creamy Coleslaw with Greek Yogurt all complement the steak perfectly without overpowering it.

Potatoes: If you’re looking to add something hearty, try a side of crispy potatoes. I recommend my Fingerling Potatoes in an Air Fryer for a quick option or my simple Smashed Fingerling Potatoes.

Butter Sauce: And don’t forget a drizzle of something buttery to finish it off. A spoonful of Roasted Garlic Butter or my simple buttery Garlic Sauce takes this steak over the top and ties the whole meal together.

How To Store, Freeze, and Reheat?

If you have leftovers, this grilled flank steak keeps well and makes for an easy second meal. Remember, the key to great leftovers is preserving moisture. By following these simple steps, you can enjoy this delicious flank steak days or even weeks later with the same great taste:

Storage:

If you’re planning to store leftovers, I recommend keeping the steak whole. It helps lock in moisture and makes it easier to reheat without overcooking. Once it’s cooled, wrap it up or transfer it to an airtight container and store it in the fridge for up to 3 days. 

If it’s already sliced, that’s okay, you’ll just want to reheat it in a cast-iron skillet with a splash of water to bring back some of that texture.

Freezing:

If you plan on freezing it, I recommend freezing the cooked steak whole. Let it cool completely first, then wrap it tightly in parchment paper or plastic wrap to help prevent freezer burn. Place it in a freezer-safe bag and press out as much air as you can before sealing. It’ll keep well in the freezer for up to 3 months.

When you’re ready to enjoy it again, thaw it in the fridge overnight. For a quicker option, submerge the sealed bag in a bowl of cold water and let it sit for about 30 minutes.

Reheating: 

If you stored your steak whole, the best way to reheat it is in the oven. Preheat to 275°F, wrap the steak loosely in foil, and warm it for 10 to 15 minutes or until heated through. Covering is important as it will help lock in moisture and keep the steak from drying out.

If your steak is already sliced, I recommend reheating it in a cast-iron skillet over medium heat. Add a splash of water or beef broth to keep it moist, and warm just until heated through. This helps bring back some of that texture and gives the edges a slight crisp without overcooking the inside.

Whichever method you use, reheat low and slow. Since flank steak is lean, high heat can dry it out fast.

FAQs

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Other Steak Recipes You Might Like:

If you enjoyed this easy flank steak recipe, there are plenty of other ways to enjoy it too:

• For an easy weeknight dinner or a get-together, you can’t go wrong with my Flank Steak Tacos. These pair perfectly with fresh toppings and warm tortillas.
• If you’re craving something hearty and satisfying, my Chimichurri Steak Sandwich is always a hit.  Imagine perfectly cooked steak wrapped in chimichurri sauce in a soft, crusty bread. It’s everything you want in a sandwich.
• Or if you’re in the mood for something lighter, try the cult-favorite, Houston’s Thai Steak Noodle Salad for an impressive yet easy steak dinner recipe.

Photos by Tanya Pilgrim.

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Flank Steak Marinade Recipe

Here's an easy flank steak marinade that transforms a budget-friendly cut into a tender, juicy steak every time. Made with simple pantry staples, it's perfect for grilling, broiling, or searing flank steak for an easy, crowd-pleasing meal.

Course Meat

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 266kcal

Author Aysegul Sanford

Equipment

• 1 Meat Thermometer

Ingredients

• ¼ cup olive oil plus more to oil the grill grates
• ⅓ cup soy sauce
• ¼ cup apple cider vinegar or balsamic vinegar or red wine vinegar
• 2 tablespoons lemon juice or lime juice
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or brown sugar
• 3 cloves garlic minced
• 1 teaspoon sweet paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 ½ lbs flank steak

Instructions

• Select a container that is large enough to fit your flank steak comfortably, ideally one with a fitting lid. Alternatively, you can also use a resealable plastic bag.
• Add in ¼ cup of olive oil, ⅓ cup of soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 cloves of minced garlic, 1 teaspoon of sweet paprika, ½ teaspoon of ground cumin, ½ teaspoon of kosher salt, ¼ teaspoon black pepper. Whisk to combine.
  
• Add the flank steak and ensure that the whole piece is submerged in the marinade.
• Cover and refrigerate for at least 1 hour, preferably overnight, but no longer than 24 hours.
  

To Cook it on the Grill:

• When ready to cook, preheat a gas grill to 500°F.
• Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl of oil and coat the grates generously with the oil.
• Remove the flank steak from the marinade, letting the excess marinade drip off. Discard the marinade.
• Place the meat on the grill and cook for 3-4 minutes on each side for rare (internal temperature is 130 to 135 °F), 4-5 minutes on each side for medium (internal temperature is 136 to 145 °F), or 5-6 minutes on each side for medium-well (internal temperature is 146 to 155 °F).
• When it reaches your desired doneness, transfer the grilled flank steak to a platter and cover it with foil.
• Let it rest for 5 minutes, and then slice it against the grain. Serve while still warm.

To Broil in The Oven

• Set your oven to the "broil" setting on high. For the best results, place the oven rack in the upper third section, about 5-6 inches from the heat source.
• Line a baking sheet with parchment paper and set a wire rack over it.
• Remove the steak from the marinade and let the excess drip off before transferring it to your prepared sheet pan. Broil for 5-6 minutes on each side, or until it reaches your desired doneness.
• Transfer the steak to a plate, cover loosely with foil, and let it rest for 5-10 minutes before slicing.

On The Stove Top

• Place a large cast-iron skillet over medium high heat and heat it until sizzling hot.
• Remove the marinated flank steak from the marinade, making sure to remove any excess. Transfer it onto a clean plate and pat dry with a paper towel to remove as much of the liquid as possible.
• Transfer the steak to the skillet and sear for 3-4 minutes or until nicely browned. Flip the steak and cook for another 3-5 minutes, depending on the level of doneness you prefer.

Video

Notes

• Let it come to room temperature before grilling: If you are marinating your steak overnight, take it out of the fridge and let it rest on the counter 30 to 60 minutes before grilling. If you put cold marinated steak on a hot grill, it won’t sear properly. It’s likely that the outside will cook before the inside is cooked.
• Level of doneness: Please use the grilling times I listed in the post as a place to start. The grilling time could change based on the thickness of your flank steak. The best way to check doneness is with a meat thermometer.
• Storage: If you’re planning to store leftovers, I recommend keeping the steak whole. Once it’s cooled, wrap it up or transfer it to an airtight container and store it in the fridge for up to 3 days. If it’s already sliced, that’s okay too. Place it in an airtight container and store it in the fridge for up to 3 days.

Nutrition

Calories: 266kcal | Carbohydrates: 6g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 1077mg | Potassium: 495mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 3mg

If you are a fan of the traditional Beef Stroganoff made with sirloin steak tips but want a quicker way to make it, this recipe for beef stroganoff using ground beef is just what you need. It’s faster to make, more economical, and just as comforting—a total win-win!

This easy version still delivers the same rich, savory stroganoff sauce but swaps in hamburger meat for a more convenient twist. And if ground beef isn’t your favorite, my Chicken Stroganoff recipe is another delicious alternative.

Ingredients and Substitutions

Our stroganoff recipe with ground beef calls for only a few basic ingredients that you can find at your local grocery store—some you may even already have on hand at home:

• Vegetable oil: Any neutral-tasting oil like olive oil, avocado oil, or ghee can be used. If you prefer a richer flavor, then you can also use unsalted butter.
• Ground beef: Hamburger meat, aka chop meat, aka ground meat—whatever you want to call it—is what we’re using in this easy hamburger stroganoff recipe. I recommend using 93% lean ground beef. With that being said, if you are looking to lighten up the dish further, you’re also welcome to swap in ground turkey or ground chicken as an alternative to burger meat.
• Onion: I find that this beef burger stroganoff pairs best with a white or yellow chopped onion. 
• Mushrooms: This beef stroganoff skips the canned cream of mushroom soup, avoiding unnecessary additives and opting for fresh mushrooms instead. I find that baby bella mushrooms (also known as cremini mushrooms) add more depth of flavor, but white button mushrooms also work. Just be sure you slice them thinly in advance. 
• Fresh garlic cloves: You really want the full flavor of fresh garlic—trust me. But if you only have granulated garlic (or garlic powder) on hand, you are welcome to swap that in instead.
• Flour: Wondering the secret to making the best stroganoff sauce? It’s in the roux! In this homemade ground beef stroganoff recipe I use general all-purpose flour to prepare the sauce. However, if you need to make this as a gluten-free dish, then it is ok to use your favorite cup for cup gluten-free flour instead.
• Beef broth: Use your favorite low-sodium beef broth brand or if you have the time, make your own.
• Worcestershire sauce: This classic steak sauce gives homemade ground beef stroganoff its zing—don’t skip it!
• Seasonings: This simple recipe requires nothing much in the realm of seasonings beyond Kosher salt and pepper, as the beef broth, burger meat, and mushrooms really bring out that umami flavor on their own. 
• Sour cream: For the creamiest stroganoff sauce, I recommend using full-fat sour cream. If you’re seeking to lighten up the dish, you can substitute Greek yogurt in its place; however, just note that it will have a bit more tangy taste and a less creamy texture.
• Egg noodles: Available in various sizes, egg noodles all work well in this recipe, but I prefer medium-sized noodles for the best texture and bite. With that being said, you can use plain dried pasta as well. I like short pasta like fusilli or penne. And if you use pasta, I recommend cooking it separately until al dente and then adding it to the sauce.
• Acid: To brighten up the flavors, I prefer to use a generous squeeze of lemon juice, but apple cider vinegar would also work with this ground beef stroganoff recipe. Alternatively, you can also mix in ½ to 1 teaspoon of Dijon mustard to the sauce to brighten up the flavors.
• Fresh parsley

How to Make Beef Stroganoff with Ground Beef?

This hamburger stroganoff recipe with homemade beef stroganoff sauce is so delicious and simple to make that you’ll no longer be tempted to grab the powdered box mix or that additive-laden can of cream of mushroom soup. Below are the steps:

1. Start with warming your oil. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers. 

2. Cook your stroganoff hamburger meat. Add the ground beef to the warmed oil and cook it until it’s evenly browned, breaking it up as you cook to avoid large chunks. This should take only about 5 minutes. Then, transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
3. Saute your mushrooms, onions, and garlic. Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Then, add the chopped onions and sliced mushrooms and saute them until the liquid from the mushrooms has evaporated—this takes about 6-8 minutes. 
4. Add garlic: After the mushrooms are softened, reduce the heat if needed to avoid burning before you add the fresh garlic, sauteeing it for an additional 30 seconds.

5. Make your roux. Sprinkle the flour over the cooked vegetables and stir continuously for 30-45 seconds, or until the flour turns golden brown. 
6. Prepare your beef stroganoff sauce. Gradually pour in the broth, stirring frequently to deglaze the pan, scraping the browned bits at the bottom aka the fond) to thoroughly incorporate them. Then, bring the mixture to a boil and cook it until the sauce has thickened, which takes about 3-4 minutes.
7. Combine your ground meat and seasonings to the stroganoff sauce. Add the now-browned ground beef, Worcestershire sauce, Kosher salt, and pepper to the skillet. Give it a good stir.
8. Add in the noodles to cook them in the beef stroganoff sauce. Stir in the egg noodles and simmer, covered, on low heat for 10 – 12 minutes (or until tender), stirring occasionally.
9. Remove from heat to finish the dish. Take the skillet off of the heat, then stir in the sour cream and lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
10. Garnish your pasta. When you’re ready to serve the one-pan hamburger stroganoff, sprinkle the top of it with the parsley.

How To Store and Freeze Leftovers?

• To Make-Ahead: Brown the meat, sauté the vegetables, and make the sauce up to 2 days in advance. Store in an airtight container in the fridge and simply reheat before adding cooked noodles and sour cream.
• To Store: Because this is truly the best hamburger stroganoff recipe, don’t anticipate that you’ll have leftovers (wink-wink), but if you do, recommend that you allow the beef burger stroganoff to come to room temperature first. Once it’s no longer hot, you can place it in an airtight container and store it in the refrigerator for up to 4 days. 
• To Freeze: If you are planning to freeze your homemade hamburger stroganoff, it’s best to freeze the creamy sauce and ground beef mixture separately from the noodles for the best texture. The noodles don’t freeze well and the dish will taste far better when you prepare the noodles fresh on the day you plan to serve them. To do this, prepare the recipe through Step 6, then allow the sauce to come to room temperature. Place it in an airtight freezer-safe container and freeze it for up to 3 months. To defrost it, place it in the fridge overnight to thaw. 
• To Reheat: When reheating this beef stroganoff with hamburger and mushrooms, I recommend that you do so over medium heat, stirring frequently. You may have to add a splash of water (or beef broth) to thin it out, depending on the consistency of the stroganoff sour cream sauce.

FAQs

What To Serve It With?

One of our favorite things about our beef stroganoff recipe with ground beef and sour cream is that the savory flavors pair well with practically any one of our vegetable side dishes. Can’t decide? Here are a couple of our top pairings.

• Serve it with a green vegetable: Hamburger mushroom stroganoff is a great complement to our Roasted or Sauteed Asparagus, or even our Garlic Butter Green Beans. If making roasted veggies, start them first so everything finishes at the same time.
• Serve it with a hearty salad: Simple ground beef stroganoff is incredibly satisfying, especially when joined at the table with a big green salad. Our top choices would be the Kale Brussels Sprouts Salad, the Spring Mix Salad, or some Greek Yogurt Coleslaw. 
• Serve it with bread and rolls: Our ground beef beef stroganoff is so dreamy-creamy that you’ll want some bread on hand to swipe around the bowl. I’d recommend either our No Knead Artisan Bread or our Air Fryer Garlic Bread.

You Might Also Like

Chicken

Chicken Stroganoff

Beef

One-Skillet Easy Beef Stroganoff

Pasta

Marry Me Chicken Pasta

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If you make your own easy Ground Beef Stroganoff Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Ground Beef Stroganoff Recipe

Our Ground Beef Stroganoff recipe is a quick, budget-friendly one-pan meal that’s hearty, comforting, and ready in 30 minutes. Made with hamburger meat, fresh mushrooms, and sour cream, it delivers a rich, savory stroganoff sauce perfect for busy weeknight dinners.

Course Weeknight Dinner

Cuisine American

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 376kcal

Author Aysegul Sanford

Ingredients

• 2 tablespoons olive oil divided
• 1 pound ground beef 93%
• ½ medium onion roughly chopped (about 1 cup)
• 8 ounces baby bella mushrooms cleaned and thinly sliced (aka cremini mushrooms)
• 3 cloves garlic finely minced
• 2 tablespoons all-purpose flour or your favorite gluten free flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ cup sour cream full-fat
• 3 cups egg noodles uncooked (5 ounces)
• 1 tablespoon fresh lemon juice or apple cider vinegar
• 1 tablespoon fresh parsley minced

US Customary – Metric

Instructions

• Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
• Add 1 pound of ground beef and cook until browned, breaking it up as you cook to avoid large chunks, about 5 minutes. Transfer the now-cooked meat onto a platter using a slotted spoon and set it aside.
  
• Continue with the pan on medium-high heat, adding the remaining tablespoon of olive oil. Add the ½ cup chopped onions and 8 ounces of sliced cremini mushrooms and saute until the liquid from the mushrooms has evaporated, about 6-8 minutes. Reduce the heat if needed to avoid burning. Add 3 cloves of minced garlic and saute for 30 seconds.
  
• Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables and stir continuously for 30-45 seconds, until the flour turns golden brown.
• Gradually pour in 2 cups of beef broth, stirring frequently to deglaze the pan (scraping the browned bits at the bottom) and incorporate the fond. Bring the mixture to a boil and cook until the sauce is thickened about 3-4 minutes.
  
• Add the now-browned ground beef, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the skillet. Give it a good stir.
• Stir in 3 cups of egg noodles and simmer, covered, on low heat for 10 – 12 minutes until tender, stirring occasionally.
  
• Off the heat, stir in ½ cup sour cream and a tablespoon (or more to taste) lemon juice (or apple cider vinegar), if using. Adjust the seasoning to your desired taste.
  
• When ready to serve, sprinkle with 1 tablespoon of chopped fresh parsley.

Notes

• Yields: This recipe makes about 7-8 cups of ground beef stroganoff, which is ideal for six servings. The nutritional values below are per serving.
• Storing leftovers: Bring leftovers to room temperature and store them in an airtight container in the refrigerator for 3-4 days. To reheat, place them in a large skillet over medium heat, adding a few splashes of water or broth if it is too thick.
• A note on sour cream: For the creamiest texture, I recommend using full-fat sour cream, but a low-fat one can also be used. You can substitute cream cheese (by mixing 3-4 tablespoons with some of the liquid and adding it to the pan) for an even creamier taste. If you want a lighter alternative, while not traditional, you can use Greek yogurt, but keep in mind the taste will be tangier, and the texture will be less creamy.

 

Nutrition

Calories: 376kcal | Carbohydrates: 20g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 786mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg

Why This Version Succeeds Where Other Recipes Fall Short

A big pot of beef soup on the stove is one of the coziest things during the colder months, and beef and barley soup is a true classic.

The problem is that many versions end up with mushy barley, dry beef, or a soup that’s either too thick or a little bland.

Over the last few years, I’ve made it my mission to develop a recipe that avoids those exact issues. After many tests, I am here with my version of the best beef and barley soup. Here are the reasons why:

• Chuck roast stays tender during a long simmer. I cut a whole chuck roast myself (instead of buying precut stew meat made up of odds and ends of leftover cuts), so the pieces cook evenly, stay juicy, and taste consistent throughout the soup.
• Barley is added later (after the meat is browned and veggies cooked) to prevent it from turning mushy. It gets just enough time to cook through while keeping a nice texture.
• A splash of apple cider vinegar keeps the soup from tasting bland. It balances the richness of the beef and the earthiness of the barley.
• Simmering with the lid slightly ajar helps control thickness. Keeping the lid ajar lets excess moisture escape slowly so the soup thickens naturally without becoming gluey or overly dense.

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Ingredients for Beef Barley Soup

While you can find the full list of ingredients in the recipe card below, here are a few helpful notes to guide you as you prepare the soup and make it your own.

Choosing The Right Meat

Chuck roast: Chuck roast is my go-to cut for beef barley soup because it is well-suited for longer cooking times. Cut from the shoulder, it contains plenty of connective tissue that slowly breaks down as the soup simmers, resulting in fall-apart tender, rich bites of beef. 

Vegetable oil: You can use olive oil or any neutral oil, such as avocado oil, to sear the meat. The goal is to use an oil with a higher smoke point so the beef browns properly without burning.

For the Soup + Tips on Buying Barley

Pearl barley: When shopping for barley, be sure to choose pearl barley rather than hulled barley. Pearl barley differs in that its outer bran layer is removed, allowing it to cook more quickly and develop a tender, slightly chewy texture that works especially well in soups and stews. 

Hulled barley can be used, but it takes much longer to cook.

Vegetables: We are using chopped onion, carrots, and celery, the classic combination of veggies that pretty much any meat soup recipe like this uses. As you are chopping them, take your time to cut them into even pieces so they cook evenly.

Beef broth: You can use homemade beef stock or buy it from the store. If you choose to use store-bought, get low-sodium beef broth so you can easily control the salt level in your soup.

Red wine: A medium-bodied red wine, such as Pinot Noir or Merlot, enhances the soup’s subtle, earthy flavor.

Diced tomatoes: I use one 14-ounce can of diced tomatoes (unsalted) to add just a hint of acidity and subtle sweetness to the soup without overpowering it.

Worcestershire sauce: This classic seasoning adds a subtle umami depth to the soup. Its savory, slightly tangy notes help balance the richness of the beef.

Fresh herbs: I use a few sprigs of fresh thyme, tied together with kitchen twine so they are easy to remove before serving. I also add a handful of fresh chopped parsley at the end for a vibrant finish. You can use dried herbs in a pinch, but I would use no more than a teaspoon of dried thyme as a substitute.

Apple cider vinegar (optional): While optional, a splash of an acidic ingredient, such as vinegar or lemon juice, is my secret move to take this beef and barley soup from good to great. It adds a nice tang that helps balance the rich flavors of the beef and earthy flavors of all the veggies in the soup.

How to Make Beef Barley Soup (Step-by-Step)

This homemade beef barley soup comes together in one pot, making it both simple to prepare and easy to clean up. I highly recommend having all your ingredients ready before you start. Here is how I make it:

Step 1 – Prepare the beef: Using a sharp knife, cut the meat into ½-inch cubes. You can cut them larger (about 1-inch cubes) if you prefer more stew-sized meat in your soup. It is a personal preference. 

Then, pat the beef really well with paper towels on all sides so it browns instead of steaming, which is what gives you that deep, rich base in the soup.  Once it’s dry, season all sides with salt and pepper so every piece is properly seasoned from the start.

Step 2 – Sear the meat: Heat the oil in a large Dutch oven (at least 5.5 quarts) over medium-high heat until it shimmers. Add the beef in an even layer. Since we’re using a large Dutch oven with a rather large surface area and the beef is cut into small pieces, we can add all the meat at once. 

Spread it out in an even layer as much as possible. Let it cook undisturbed for a minute or two before stirring, which gives it a chance to brown, which is imperative for building that rich meat flavor that this soup is known for.

Once done, transfer the now-seared beef to a plate and cover it with foil to keep it warm. Do not wash the pot!

Step 3 – Cook the vegetables: Using the same large pot, add the diced onion, sliced carrots, and sliced celery. Cook them over medium-high heat, stirring frequently, for about 10 minutes, or until they soften and start to release their natural sweetness.

Step 4 – Add the aromatics: Add the minced garlic and sauté for about 30 seconds, just until fragrant. Keep an eye on it, as garlic can burn quickly. Stir in the tomato paste, salt, and black pepper and cook, stirring constantly, for about 1 minute.

Step 5 – Deglaze the pot: Pour in the red wine, then use a wooden spoon to gently scrape up the browned bits from the bottom of the pot. Those bits hold a lot of flavor, and the wine helps lift them while adding depth to the soup. 

Let it simmer for a minute or two, so some of the alcohol cooks off and further concentrates before we move on to the next part.

Step 6 – Add the broth: Return the seared beef to the pot along with any juices collected on the plate (those juices are pure flavor, so don’t skip them). Add the beef broth, diced tomatoes, and the thyme sprigs tied together with kitchen twine.

Give everything a good stir, then reduce the heat to medium-low. Let the soup simmer, partially covered, for 30–45 minutes, allowing the beef to slowly tenderize while the flavors come together.

Step 7 – Add barley and finish cooking: Stir in the pearl barley and Worcestershire sauce, and let it simmer until the barley is tender, about 45-55 minutes. 

You’ll notice the barley absorbs liquid as it goes, so check on the soup and give it a stir about every 15 minutes to prevent it from sticking to the bottom. The barley is ready when it’s tender but still has a slight bite.

Step 8 – Season and serve: Remove the thyme bundle and stir in a splash of apple cider vinegar. Give it a taste and adjust the seasoning as needed, then finish with a sprinkle of fresh parsley and serve while hot.

Storage, Freezing, and Reheating

One of the great things about this vegetable beef barley soup is that it tastes even better the next day as the flavors develop and meld, so you can make a big pot as a part of your meal plan and enjoy it throughout the week. 

Here is how I do it:

Storing leftovers: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for 4-5 days. As it sits, the soup will thicken since the barley continues to absorb liquid. When reheating, add a splash of broth (or water) to thin it out.

Freezing: Once it comes to room temperature, transfer it to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor.

Reheating: To reheat, transfer the soup to a saucepan and warm it over medium heat, stirring occasionally. Since it thickens as it sits, add a small amount (no more than ¼ cup) of water or beef broth as needed to loosen it.

Variations & Substitutions

What I love most about this recipe for beef barley soup is that it is easily adaptable with whatever you have on hand. Here are some substitution and variation ideas to make this soup your own:

Other types of beef: When it comes to meat choice, you have options:

• Other cuts: Instead of chuck roast, you can also use boneless short ribs, beef shank, or brisket, all of which work for slow cooking.
• Beef stew meat: You can use pre-cut packaged beef stew meat from most grocery stores, but be sure to check that it’s sourced from the same cut, such as chuck roast, rather than a mix of random trimmings from different leftover cuts. Doing so ensures that you end up with evenly cooked meat with a similar texture and taste.
• Ground beef: You can use ground beef for a quick and easy beef barley soup. This version, often called hamburger barley soup, allows you to skip the longer cooking time required for tougher cuts. Simply sauté the ground beef (hamburger meat), then cook the vegetables in the same pot.
• Already cooked (leftover) beef: If you have some leftover roast, prime rib, or beef tenderloin, you can cut them into bite-sized chunks and use them in this veggie beef barley soup. Since the leftover meat is already cooked, you can skip sautéing it at the beginning and add it when you add the broth.

Additional vegetables: Parsnips, turnips, mushrooms, peas, green beans, or leeks would all be delicious additions. And if you want to sneak in some greens, you can stir in a handful of baby spinach or even kale at the very end. 

Spices: While I kept the recipe simple with salt and pepper, you can enhance the flavors and bring warmth to your soup by adding a small amount of ground cumin, ground coriander, sweet paprika, and a few bay leaves. These additions add depth to the broth without overpowering the overall flavor.

FAQs

What to Serve With Beef Barley Soup

While this barley vegetable beef soup is excellent on its own, here are my favorite pairings:

• Bread: Serve it with a loaf of crusty bread such as sourdough, our No Knead Artisan Bread, or even my 15-minute Air Fryer Garlic Bread to soak up all the juices.
• Salad: A light side salad, such as our Greek Cucumber Salad or Spring Mix Salad, gives a refreshing contrast to the rich soup.
• Red wine: Pair it with a glass of Pinot Noir or Merlot for a restaurant-quality dinner at home.

Other Beef Soup Recipes You Might Like

It is no secret that beef soups and stews are the classic winter comfort food. If you are in need of more inspiration, here are a few more recipes:

• Freezer favorite: If you love slow cooker meals, try my Crockpot Vegetable Beef Soup. It’s a set-it-and-forget-it version of classic vegetable beef soup, made with similar ingredients. It’s great for meal prep and freezes well.
• An Old-Fashion Classic: For a quicker but similar soup, try my Vegetable Beef Soup is an old-fashioned favorite that comes together in under an hour. 
• Weekend Meal Prep Favorite: If you’re in the mood for a cozy weekend supper, my Eggplant Beef Stew is a slow-simmered stew with pull-apart beef and a rich sauce.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Growing up in Türkiye and making my fair share of Turkish recipes, this comforting Turkish pasta dish, known as kiymali makarna, was one of my mom’s go-to weeknight dinners. So, when I came across Anna Paul’s TikTok video of her mom making it, I was instantly transported back to my childhood.

This dish is a simplified take on manti, the iconic Turkish dumplings known for their labor-intensive preparation. Making manti is usually a communal activity involving making the dough from scratch, filling it with spiced meat, and folding each piece by hand. It is a process that takes hours. This “cheat manti” (or sometimes referred to as “manti pasta”) offers the same bold and comforting flavors but in a fraction of the time, making it perfect for modern weeknight cooking.

Ingredients and Substitutions:

This dish is all about combining simple ingredients to create layers of flavor. While the list of ingredients may look long, there are plenty of options when it comes to substitutions. Below is what you’ll need:

• Pasta: I use farfalle, but other small pasta shapes like fusilli or penne would work. You can also use your gluten-free pasta if you are following a gluten-free diet. For a gluten-free option, use your favorite gluten-free pasta. While alternative pastas like chickpea or brown rice pasta can be used, note that their distinct flavors might slightly change the overall taste of the dish.
• Ground beef: Lean ground beef (93%) works best for a lighter, flavorful meat sauce. You can also use ground lamb, turkey, or chicken, but keep in mind that each will bring a distinct flavor profile to the dish.
• Yellow onion: You’ll need about a cup of finely chopped yellow onion. Any type of onion, like Walla Walla, Vidalia or even white onion would work.
• Red Pepper Paste : Traditionally, this recipe uses mildly hot red pepper paste, which adds a unique depth of flavor. It’s readily available online (affiliate link). If you don’t have it on hand, tomato paste makes a great substitute.
• Spices: You’ll need a combination of onion powder (to enhance the onion taste), ground cumin, sweet (or smoked) paprika, red pepper flakes (such as Aleppo or Urfa chili pepper), salt and black pepper.
• Greek Yogurt: I like the thickness of plain Greek yogurt (as you can see in my Greek Yogurt Pasta Sauce recipe), but regular unsweetened plain yogurt would also work. Go for full-fat yogurt for the most delicious creamy sauce or low-fat for a lighter one.
• Fresh Garlic: Use fresh garlic cloves for the signature garlicky taste. However, while not traditional, you can use garlic powder for a milder flavor.
• Lemon Juice: Similar to my yogurt dressing recipe, a squeeze of lemon juice helps balance the strong garlic flavor.
• Unsalted butter: You can use salted or unsalted butter, but if you go with the salted version, be sure to adjust the seasoning accordingly.
• Kosher salt
• Garnish: Though they are optional, the traditional Turkish pasta is sprinkled with a handful of dried mint and sumac. Alternatively, you can use chopped parsley and chili flakes, if you don’t mind the heat. I also added a handful of cherry tomatoes for some color, but they are also optional. 

How To Make Turkish Pasta?

At first glance, this recipe might seem to have many steps, but most of them can be done simultaneously, making the process quicker and more efficient. Here is how I do it:

1. Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Save half a cup of the cooking liquid, drain the pasta, and set it aside.
2. Saute meat: While the pasta is cooking, add the ground meat in a large skillet (or a pan). In the viral TikTok video, Anna’s mom intentionally does not use olive oil, saying that the meat releases its oils as you saute it. Initially, I was a bit skeptical, but she was right. Still, if you feel like your meat can benefit from a little olive oil, feel free to use it.
3. Cook with the spices and add the onion: Add the spices and cook, stirring constantly, for about 5 minutes, or until the meat is no longer pink. Then, add the diced onion and red pepper paste (or tomato paste) cook until softened. As you are sauteing, use the reserved pasta as needed, ensuring that the meat sauce maintains its moisture levels.
4. Make the garlicky yogurt sauce: Whisk yogurt, minced garlic, lemon juice and kosher salt in a bowl until super creamy. Taste for seasoning and make sure it is seasoned according to your taste buds.

5. Make the butter drizzle: I recommend making the butter drizzle right before serving. The process is super simple. Melt butter in a small saucepan and then stir in 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Cook until butter is fully melted and bubbly.
6. Assemble: To serve, grab a pasta bowl. Place the cooked pasta at the bottom, spoon 4 tablespoons of the yogurt sauce on top followed by ⅔ cup of the cooked beef. Finish it with a drizzle (about one or two tablespoons) of the paprika butter sauce. Repeat the same process for the rest of the bowls.
7. Garnish: If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. 

Make Ahead and Storage Tips:

While this dish is quick to assemble, you can save time by preparing some components in advance to assemble it in a flash. It also stores well, making for a flavorful lunch the next day. Here is how I do it:

• Make Ahead: 
  • Meat sauce: Cook the meat and onion mixture, let it cool to room temperature, and store it in an airtight container in the refrigerator for up to 2 days.
  • Garlic yogurt sauce: Prepare the sauce and store it in a jar or airtight container in the fridge for up to 2 days.
  • On the day you plan to serve: Cook the pasta while reheating the meat sauce on the stovetop. Right before serving, make the chili butter sauce and assemble as written in the recipe.
• Storage & Reheating: If you can, I recommend keeping each component of the leftovers separate in airtight containers in the fridge. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.

Other Pasta Recipes You Might Like

Pasta

Gigi Hadid Pasta Recipe (Spicy Vodka Pasta Sauce)

Pasta

Greek Yogurt Pasta Sauce

Pasta

Easy Baked Ziti with Meat Sauce

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Turkish Pasta Recipe

The TikTok-viral Turkish Pasta recipe, made famous by Anna Paul, is a 30-minute wonder that's as delicious as it is easy. Made by layering cooked pasta with garlicky yogurt, spiced ground beef, and a chili butter drizzle, this recipe is easy to make, satisfying, and totally worthy of the hype.

Course Main Course – Pasta Dish

Cuisine Turkish

Diet Halal

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563kcal

Author Aysegul Sanford

Ingredients

For The Pasta

• 8 ounces pasta I use farfalle but any shape would work
• Kosher salt

For The Meat Sauce

• 1 lbs ground beef 93%
• 1 medium size onion chopped (about 1 cup)
• 1 tablespoon red pepper paste or tomato paste
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 2 teaspoons sweet paprika
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For The Garlic Yogurt Sauce

• 1 cup Greek yogurt unsweetened plain (full fat or skim)
• 2 cloves garlic minced
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt

For The Butter Sauce

• 4 tablespoons unsalted butter
• 1 teaspoon sweet paprika
• ¼ teaspoon red pepper flakes or more to taste (such as Aleppo Pepper or Urfa Chili pepper)
• ½ teaspoon kosher salt

As Garnish (optional)

• ½ cup cherry tomatoes cut in half
• 4 tablespoons dried mint or fresh parsley
• 2 tablespoons sumac optional

Instructions

• Bring a large pot of water to a boil. Season the pasta water generously with salt. It should taste like the ocean. Add the pasta and cook until it is al dente. Timing might differ depending on the brand you use, so be sure to check the instructions on the packaging. Mine took about 9-10 minutes. Save ½ cup of the cooking liquid*, drain the pasta, and set it aside.
• While the pasta is cooking, make the meat sauce. In a large skillet over medium heat, add 1 pound ground beef. Cook, breaking up the large chunks of meat with a wooden spoon for about 4-5 minutes or until it is no longer pink. As it cooks, it should release some of its oils.
• Add the 1 medium-sized chopped onion, 1 tablespoon red pepper paste (or tomato paste), 1 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoons sweet paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper. Cook, stirring regularly, until onions are softened and meat is fully cooked, for about 5-6 minutes. If needed, use the reserved pasta water to keep the sauteed meat moist. Set it aside.
• To make the yogurt sauce, whisk together 1 cup of Greek yogurt, 2 cloves of minced garlic, 1 tablespoon of lemon juice, ½ teaspoon kosher salt in a bowl. Give it a taste and make sure it is seasoned to your liking. Set is aside.
• Right before serving, melt 4 tablespoons butter in a small saucepan over medium heat. Add 1 teaspoon sweet paprika, ¼ teaspoon (or more) red pepper flakes and ½ teaspoon kosher salt. Stir and cook until butter is fully melted and bubbly.
• To assemble, place the now-cooked pasta in a bowl. Top it off with 4 tablespoons of the yogurt sauce and ⅔ cup of the cooked beef. Drizzle it with a tablespoon (or more) of the butter sauce. Repeat the same process for the rest of the bowls.
• If preferred, garnish with a handful of cherry tomatoes, a tablespoon of dried mint (or fresh parsley) and a teaspoon of sumac, if using. Serve.

Video

Notes

• Yields: This recipe makes 4 servings. The nutritional values below are per serving.
• Reserved liquid: I always save some of the pasta water in case my pasta dries out while I am working on the sauce. In this recipe, you (most likely) will not need it since we work simultaneously, but still, it is a good backup in case you need it.
• No olive oil for sauteing the meat: I stayed true to the TikTok viral recipe by not using oil to saute the beef as the meat releases its oils as you cook it. Initially, I was a bit skeptical, but she was right. As long as you keep stirring, the meat will eventually release some of its oils and brown nicely. Still, if you feel your meat can benefit from a bit of olive oil, feel free to use it.
• Storage & Reheating: Store each component of the leftovers separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the pasta, meat, and butter sauce and assemble as described in the recipe.

Nutrition

Calories: 563kcal | Carbohydrates: 52g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 983mg | Potassium: 692mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 9mg | Calcium: 135mg | Iron: 5mg

If you’ve been a reader of our website for a while, you’ll know this isn’t the first time we’re raving about the reverse searing method. This Reverse Seared Tenderloin steak recipe joins our collection of reverse-seared beef favorites, including Reverse Sear Whole Beef Tenderloin and Reverse Sear Prime Rib Roast.

We’re huge fans of this two-step, foolproof cooking technique (perfected by J. Kenji Lopez-Alt), where the meat is gently cooked at a low temperature first, then finished with a quick sear in a blazing hot cast-iron skillet or grill. The result? A perfectly crisp, caramelized exterior with a tender, juicy interior.

Recipe Ingredients

You’ll need 5 simple ingredients for this filet mignon reverse sear. Here’s a little more detail about each ingredient:

• Filet Mignon: We used filet mignon steaks that were about 6 ounces each, 2 inches thick. You can use thicker steaks, but thickness and timing go hand-in-hand, so pay attention to cooking time if your steaks are thicker (see chart below).
• Kosher salt: We used Diamond Crystal kosher salt, which has smaller flakes and promotes better coating around the steaks. Use half the amount if you use any other brand (such as Morton’s kosher salt).
• Neutral oil: Use a high-heat vegetable oil, such as avocado oil, olive oil, or sunflower oil, or you can also use ghee.
• Butter or ghee: Finishing the steaks with a butter baste is optional, but let’s be honest—it takes them to the next level. You can use butter, and ghee, or, if you have a little extra time, try making our Garlic Compound Butter for an added layer of deliciousness.
• Fresh herbs: If you are basting, toss in a few fresh rosemary sprigs or fresh thyme for additional flavor.

How to Reverse Sear Filet Mignon?

Reverse searing is particularly suited for premium cuts like filet mignon because it highlights their tenderness. Because filet mignon does not have a lot of fat (or marbling) reverse searing filet mignon ensures even doneness throughout. Here’s how we do it:

Oven Method

Here is our step-by-step guide for reverse sear filet mignon in the oven:

1. Prepare steaks: Remove the filet mignon from the fridge 30 minutes to 1 hour before cooking. Pat the entire surface dry with paper towels. Season all sides with salt.
2. Prepare baking sheet: Line a large rimmed baking sheet with parchment paper and place a wire rack over it. Place the filet mignon steaks on the wire rack.
3. Preheat oven: Preheat the oven to 250 degrees F/121 C.
4. Roast: If you have a probe thermometer (affliate link), stick the probe in one of the filet mignons and bake until the internal temperature of the steak reaches your desired doneness (see the chart below). For a rare steak (doneness at 120 degrees F), you’ll need to bake it for 35 minutes, and for a medium-rare steak (doneness at 125 degrees F), 40 minutes should be sufficient. If you do not have a probe thermometer, you can use a digital meat thermometer to check the temperature of your steak.

5. Rest: Remove the steaks from the oven and rest them uncovered on the counter (while the cast iron skillet is heating). 
6. Preheat skillet: Heat a large cast iron skillet over high heat for 5-10 minutes. You will know it is hot enough when you splash a drop of water into the pan, and it sizzles, dances around, and evaporates rapidly.
7. Sear: Add the oil to the hot pan and sear the filet steaks for 45 seconds on each side (including the sides) until a nice brown crust forms. There is no need to rest the steak when reverse searing, you can serve them right away or baste them following the instructions below.
8. Baste: Optionally, in the last 30 seconds of searing, add ghee or butter and a few sprigs of fresh herbs into the skillet. Spoon the melted butter over the meat for 10 seconds.
9. Serve: Transfer the steaks to a platter or slice them against the grain and pour over any excess juices from the pan before serving.

On the Grill

Here are the step-by-step instructions for reverse sear filet mignon on a gas grill:

1. Season steaks: Season the filets and let them rest for an hour at room temperature before grilling.
2. Preheat grill: Preheat the grill by turning one side to high heat and leaving the other off, creating two zones (hot zone and cool zone).
3. Prepare grill: Clean the grates with a grill brush, then dip a wad of paper towel into a bowl with oil, grab the paper towel with tongs, and generously coat the grates.
4. Reverse sear: Place the filets over the indirect heat (cool side), cover, and cook depending on your desired level of doneness. Check doneness with a meat thermometer after 15 minutes of grilling. It took about 20 minutes to reach 130 degrees F (medium rare) for us.
5. Sear steaks: When done, move the filets to the hot side of the grill. Grill, uncovered, for 45 seconds on each side and 30 seconds on each edge. Since this side is very hot, you should be able to get nice grill marks as soon as the steak hits the grates.
6. Rest: Remove the steaks and place them on a platter, uncovered. Let them rest for 5 minutes before serving.

Temperature and Timing for Reverse-Seared Steak

How long to reverse sear filet mignon depends on the thickness and your desired degree of doneness. For the most consistent results, it’s important to remember to remove the filet steak from the fridge at least 30 minutes, and up to 1 hour, before cooking.

Even more so, the best way to test for doneness is with a probe thermometer, which takes the guesswork away, but an instant-read digital thermometer is the next best thing. If using an instant-read thermometer, I recommend beginning to check the internal temperature after 20 minutes of cooking.

Here is a handy time chart when reverse searing filet mignon:

FAQs

Storage and Reheating

Filet mignon is a special cut of meat and we do not want this expensive cut going to waste. Here are my best storage and reheating instructions for reverse-seared steak:

• Storage: Bring leftover tenderloin steaks to room temperature and store them in an airtight container in the fridge for up to 3 days.
• Reheat: Reheat the steaks in a low oven (300°F) until warm, about 10 minutes.

What to Serve with This Recipe

Filet mignon reverse sear is an elegant recipe that deserves the spotlight on your plate. A few of my favorite ways to serve that highlight this gorgeous piece of meat even further are:

• Condiments: Give it an authentic steakhouse feel with Horseradish Sauce or pats of Roasted Garlic Butter.
• Potatoes: There is nothing better than the combination of steak and potatoes, so I love to serve it with our Yukon Gold Mashed Potatoes or Muffin Tin Potatoes.
• Vegetables: A little green veggie with this luxurious meat makes it the star. Keep it classic with Sauteed Asparagus or give it some more color with Sauteed Brussels Sprouts and Sweet Potatoes.

You Might Also Like

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If you make this Filet Mignon Reverse Sear recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

What is Beef Shawarma?

Flavorful, tender, and rich, shawarma beef is a popular street food in the Middle East. It comes from slow-cooking layers of marinated steak on a vertical rotisserie or spit, then shaving the beef’s outer layer into thin slices. Usually, chefs serve the meat on breads like pita or lavash, topped with fresh veggies and drizzled with tahini sauce. However, it’s also common to see this dish as part of a grain bowl or beef shawarma platter.

Though less traditional, you might also find a layered mixture of chicken and beef shawarma in some Middle Eastern countries.

Beef Shawarma Ingredients

Selecting the right ingredients is key to making the tastiest homemade shawarma. This ingredient list has everything you need, from the best meat to expert seasoning suggestions.

• Beef: Flank steak and skirt steak are my favorite meats for shawarma due to their tender consistency and easy marination. You can also use ribeye steak for a more decadent finish, though this cut tends to be more expensive. No matter which cut you choose, just be sure to salt it before marinating to help break down its proteins and free up space for the juices to fill.
• Shawarma beef seasoning: You can make homemade beef shawarma seasoning by combining ground cumin, ground coriander, paprika, garlic powder, black pepper, ground turmeric, ground cloves, ground cinnamon, ground nutmeg, and ground cardamom. Otherwise, you can simplify your meal prep by trying out a store-bought brand. Sadaf’s and NYShuk are my favorite brands.
• Marinade: To make a marinade for beef shawarma, you’ll need:
  • Olive oil 
  • Fresh lemon juice 
  • Finely minced garlic
  • White vinegar: While it is not traditional, you can also use white or red wine vinegar as a substitute, depending on what you have on hand.
• Onion: A thinly sliced onion helps make the meat more tender by breaking down its proteins. Additionally, onions have natural sugars that add a rich, savory flavor to the meat as it marinates.
• Sauces: This recipe’s heartier flavors can easily be balanced by topping the meat with fresh condiments like my Yogurt Tahini Sauce, Lemon Tahini Sauce, Tzatziki, or even Hummus.
• Vegetables: Traditionally, beef shawarma is served with fresh vegetables (such as sliced tomatoes, cucumbers, and curly green lettuce) and pickled vegetables like dill Gherkins, red onions, or pickled turnips. However, this is where you can make it your own with whatever fresh or pickled vegetable you have on hand.

How to Make Beef Shawarma

This easy beef shawarma recipe is a great way to enjoy authentic Mediterranean eats any night of the week. These simple instructions will ensure you come out with a perfectly tender, tasty meal—all without a vertical spit!

1. Prepare the shawarma meat: Pat dry the steak on both sides with paper towels, then slice it against the grain into thin strips (¼-inch wide, three inches long). Sprinkle the steak pieces with one teaspoon salt and set it aside. 
2. Combine the beef shawarma spices: Add the cumin, coriander, paprika, garlic powder, black pepper, turmeric, cloves, cinnamon, nutmeg, and cardamon to a medium mixing bowl. Blend the seasonings until thoroughly combined. Alternatively, you can use 3 tablespoons of store-bought shawarma seasoning.
3. Marinate: Add the olive oil, white vinegar, lemon juice, garlic, and shawarma spice mix to a large bowl and whisk them together until fully incorporated. Then, add the beef strips and onions to the bowl, toss to coat, and cover the bowl. Refrigerate the mixture for a minimum of four hours or up to overnight.

4. Prepare the Lemon Tahini Sauce: Right before serving, in a small bowl, whisk together the tahini paste, lemon juice, garlic, and kosher salt until blended. Stirring constantly, slowly add in the water until you reach your desired consistency. Taste for seasoning, adding more if necessary, and then set the sauce aside until ready to serve.
5. Cook beef: Remove the flank steak from the refrigerator 30 minutes before cooking to let it reach room temperature. Then, heat a large skillet, such as a cast iron skillet, on medium high heat and add the marinated steak and onions to the pan. Reduce the heat to medium and stir the mix occasionally as it browns, remembering not to overcrowd the skillet. Continue cooking until you achieve your desired doneness (4-6 minutes), then place the meat and onions on a plate. Cover the mix with a loose aluminum foil tent and let it rest for ten minutes.
6. Serve: Transfer the now-rested meat to a large platter and serve it with tomatoes, cucumbers, pickles, and tahini sauce. If you plan on making shawarma wraps, spread the Tahini Sauce on the bread, layer it with your favorite accompaniments, and finish it with the cooked steak.

How to Serve Beef Shawarma? 

My favorite part about this homemade beef shawarma recipe is its versatility. Below, you’ll find countless ways to make this dish yours, whether you want to serve it by itself or turn it into a crowd-ready platter or a delicious meat shawarma sandwich.

• Platter: Equal parts filling and flavorful, a beef shawarma plate is the ultimate weeknight dinner. Serve your meat with a helping of zesty Tabbouleh, flatbread, pickled veggies, and toum (Lebanese garlic sauce), and you’re guaranteed to get a five-star review from all your dinner guests (kids included!).
• Sandwich: In the mood for a beef shawarma sandwich or pita pocket? Spread a piece of pita with my Tahini Yogurt Sauce, then add your steak slices, sliced tomatoes, pickles, and lettuce. If you want to feel like you are at a Lebanese restaurant, serve this dish alongside a plate of French fries for an authentic Middle Eastern dinner.
• Wrap: You can quickly transform this dish into a delectable beef shawarma wrap by placing your meat, Pickled Red Onions, tomatoes, and green curly lettuce onto a slice of lavash. Then, drizzle your toppings with Lemon Tahini Sauce and wrap it tightly.
• Bowl: Easy to eat and deliciously customizable, steak shawarma dinner bowls make meal planning a cinch. All you have to do is serve your shawarma beef, veggies, and fresh parsley atop a bowl of grains (Bulgur Pilaf and Rice with Vermicelli are my favorites!). You can even give your recipe an extra creamy finish by serving it with a side of Hummus, Baba Ganoush, or plain yogurt.
• Salad: You can get your fill of fiber and protein by topping a bowl of fresh vegetables with this succulent beef shawarma recipe. In particular, this warmly-spiced beef makes a great pair with Lebanese fattoush and my Greek Yogurt Cucumber Salad.

FAQs

Other Beef Recipes You Might Also Like:

• Pot Roast
• Oven Beef Kabobs
• Prime Rib

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When it is this chilly outside, I can’t imagine anything better than a big pot of hearty soup for dinner, which is exactly why I have so many soup recipes on my blog. The newest addition to the collection, this stuffed cabbage soup recipe, is inspired by the world-famous Golabki soup, which is made with ingredients used in Polish stuffed cabbage rolls.

Now, before we continue, let’s clarify the name because this weeknight soup/stew goes by many names. While traditionally called stuffed cabbage soup, many people refer to it as unstuffed cabbage roll soup and deconstructed cabbage soup. Why? Well, there’s no stuffing involved! To make matters a bit more confusing, since it is made with ground beef, some people refer to it as beef cabbage soup or even hamburger soup with cabbage.

Ingredients You’ll Need:

The good news is that this easy soup recipe is made with simple ingredients that you probably already have on hand. If not, you can customize it based on the recommendations below. To make it, you will need:

• Vegetable oil: I usually use olive oil but avocado oil or ghee would also work.
• Onions and garlic: You will need one medium-sized yellow onion and two small fresh garlic cloves. Be sure to chop them finely.
• Ground meat: You can make this cabbage soup with any ground meat. In my version here, I used lean ground beef, but you can also use an equal amount of ground chicken or ground turkey (my favorite – Turkey Cabbage Soup is also a regular in our house.) The flavor will be lighter, but I think ground turkey is a wonderful substitution for a leaner cabbage casserole soup recipe.
• Spices: Paprika is a classic spice used in pretty much all versions of this beef cabbage tomato soup. However, I love the addition of ground cumin, which adds a new layer of flavor, but it is optional.
• Tomato sauce and diced tomatoes: You’ll need one small (8-ounce) can of tomato sauce and one large (28-ounce) can of diced tomatoes.
• Kosher salt and freshly ground black pepper
• Sweetener: A small amount of sugar helps balance the savory flavors. I used a tablespoon of honey, but an equal amount of granulated sugar or brown sugar would also work.
• Chicken Stock: You can make homemade chicken stock or buy low-sodium chicken broth from the store. Alternatively, beef broth, vegetable stock, or water can be used in a pinch.
• Head of cabbage: To make this recipe, you will need approximately 2 pounds of green cabbage, which should yield 6-7 cups of cored and thinly sliced cabbage. As you are buying green cabbage, be sure to get regular cabbage rather than the milder Napa or Savoy cabbage. Additionally, slicing the cabbage is the most time-consuming part of the whole process, so if you are short on time, you can use an equal amount of packaged coleslaw mix. However I would pick a brand that uses only green cabbage.
• Rice: Half a cup of white rice helps thicken the soup. Brown rice can also be used but keep in mind that it takes longer to cook.
• Vinegar: A glug of apple cider vinegar or white wine vinegar added at the last minute brings all the flavors together and adds a nice tanginess to the soup.
• Fresh herbs: I used fresh Italian parsley to finish it off but chopped fresh thyme leaves would also work.

How to Make This Recipe?

This healthy cabbage roll soup is prepared on the stovetop in a few easy steps. Simply:

1. Sweat the aromatics: Heat the olive oil over medium-high heat in a large soup pot or heavy-bottomed pot, such as a Dutch oven. Sautee the onion until translucent.
2. Brown the meat: Add the ground beef, ground cumin and paprika and cook, breaking up any larger pieces of meat using a wooden spoon, until browned, about 5-7 minutes. Add the minced garlic to the beef mixture and cook for an additional 30 seconds.
3. Add the tomatoes and seasonings: Stir in the tomato sauce, diced tomatoes, salt, pepper, honey, and chicken stock.
4. Stir in the cabbage and rice: Add the shredded cabbage and white rice. Cover it with the lid and bring the cabbage rice soup to a boil. 

5. Simmer: Once boiled, reduce the heat to a simmer and let it simmer for 25-30 minutes or until the rice is fully cooked and the cabbage is tender to your liking. Make sure to stir a few times during the cooking process.
6. Garnish and Serve: Remove from the heat, add the vinegar, and garnish with parsley. Ladle into soup bowls and serve it while still warm.

How To Make It In a Crock Pot? 

If you prefer a more hands-off approach, you can make this ground beef cabbage soup in your slow cooker. Here is how to do it:

1. Saute onion and ground beef: Heat olive oil in a large skillet and add onion. Saute for 5-7 minutes or until softened. Add the ground beef and cook, breaking the large chunks, for 7-8 minutes or until no longer pink.
2. Add everything to the slow cooker: Transfer the onion and meat to the bowl of your slow cooker, along with all the other ingredients except vinegar and parsley.
3. Stir to combine: Give it a good stir to ensure that cabbage leaves are thoroughly mixed with the rest of the ingredients.
4. Slow cook: Set it on low heat setting for 4 hours or high heat setting for 2 hours.
5. Garnish and serve: Once the cooking is completed, stir in the vinegar and garnish with parsley. Taste for seasoning and add more if necessary. Ladle into bowls and serve.

 How To Store, Freeze, Thaw, and Reheat?

My favorite thing about this homemade cabbage soup recipe is that the leftovers store and freeze well. Below are my tips for storing and freezing. However, keep in mind that the soup thickens as it sits, so when it is time to reheat it, you may have to add a cup (or two) of additional stock or water as necessary. Also, I recommend giving it a taste and adjusting the seasoning if needed.

Here is how I do it:

• Storage: Bring your soup to room temperature and transfer it into an airtight container. Store in the fridge for up to 5 days.
• Freezing: Transfer the soup to 4-5 individual freezer-safe containers (affiliate link) or a large freezer bag. Seal tight, label and date, and put in the freezer for up to 2 months.
• Thawing & Reheating: To reheat, thaw the frozen soup in the fridge overnight. Transfer to a large pot (or smaller pot for smaller portions), cover, and bring to a boil over medium heat, stirring a few times in between. 

What To Serve It With?

This stuffed cabbage stew is a wonderful dinner on its own. However, you can easily take it to the next level by serving it with some of the below recipes:

• Bread: I cannot imagine a better accompaniment to this stew than a loaf of crusty bread. You can buy a French baguette from the store or make my No Knead Bread. 
• Toppings: I love to finish this soup with a spoonful of yogurt dill sauce or tzatziki. Alternatively, you can also top it off with a dollop of sour cream for a tangy finish.
• Salad: You can turn it into a whole meal by serving it with a simple salad such as my Spring Mix Salad or Yogurt Cucumber Salad.

FAQs

There’s a reason why we can’t get enough shish kabob recipes in the oven. Not only are these dishes visually stunning, but they’re also incredibly versatile! Of course, my oven beef skewers are undeniably tasty, with their tender bite and savory flavor. If you’re in the mood for chicken, my Baked Chicken Kabobs boast a light and zesty taste that pairs amazingly with everything from veggie sides to rice dishes.

If you are a fan of kabobs, also check out our Grilled Shrimp Kabobs.

Ingredients You’ll Need

With all-natural ingredients and the choicest cuts of meat, this beef kabobs recipe couldn’t be tastier. Below, you’ll find the three sets of ingredients—beef, seasoning, and veggies—to transform your steak into a restaurant-quality meal.

Beef

If you’re wondering, “What kind of beef is best for kabobs?” I’ve got you covered! I’ve found the best cuts to make your easy steak kabobs as tender and flavorful as possible.

• Sirloin: Sirloin is my favorite choice when making beef kebabs in the oven due to its flavorful composition. This inexpensive cut is widely available at most grocery stores. We tested this recipe both with top sirloin steak and sirloin roast. They both worked beautifully, so you can use either cut you can get your hands on.
• Tenderloin: Also referred to as “filet mignon,” beef tenderloin boasts one of the most tender textures among steaks. However, it tends to be more expensive than sirloin, so keep your budget in mind when selecting your type of kabob meat.
• Ribeye: The thorough marbling and heartiness of ribeye steak make it a no-brainer for those who value richness in their beef. However—similar to tenderloin—ribeye tends to be pricier than other steaks, so I prefer more cost-effective variations for this recipe.
• Chuck roast: Though this cut will technically work in this recipe, I don’t recommend it. Chuck roast tends to produce chewier and tougher meat—even given its long marination time—which will interfere with this recipe’s desired texture.

Beef Kabob Seasoning / Marinade Ingredients

Marinating your meat is the key to making the most tender, full-bodied oven steak kabobs. My go-to easy seasoning for beef kabobs strikes the ultimate balance between savory, sweet, and umami flavors—all with pantry-ready ingredients!

If preferred, you can use an alternate steak kabob marinade to achieve your desired flavor profile. However, just be sure to choose a marinade that will help break down the meat’s fibers to enhance the tenderizing process. Below are the ingredients for our favorite marinade for this recipe:

• Olive oil: We used olive oil, but any other vegetable oil, like avocado oil, would work in this recipe.
• Soy sauce: Salty, bright, and full of umami flavor, soy sauce is one of the primary ingredients in my seasoning recipe. You may also substitute this ingredient with coconut aminos if you follow a gluten-free diet.
• Balsamic vinegar: Balsamic vinegar is a must in this recipe, as its acidic base best helps tenderize the steak and lends the meat complexly sweet undertones. However, lemon juice would also work in a pinch.
• Worcestershire sauce: Adding Worcestershire sauce to this steak marinade is my favorite way to lend it tangy, savory-sweet flavors. However, you may omit this ingredient if you prefer a gluten-free recipe.
• Dijon mustard
• Honey: A spoonful of honey is just what this recipe needs to balance its sharper flavors with a finger-licking sweetness. You may also use a tablespoon of brown sugar as an alternative to honey.
• Fresh cloves of garlic: Garlic is an excellent ingredient to add pungent, buttery notes to your steak seasoning. Though you can technically use garlic powder, I recommend fresh garlic, as it better infuses its flavors into the marinade.
• Kosher salt and black pepper

Vegetables

If preferred, you can easily make oven-baked beef kabobs without vegetables. However, I prefer adding veggies to my skewers to add a sumptuous balance of tender-crisp texture, nutritious taste, and a pop of color. 

When selecting which veggies to use, choose those that cook quickly to avoid raw or undercooked pieces. For a better picture of what I mean, below are my favorite vegetables to add to oven kebabs:

• Bell peppers: Bell peppers are one of my go-to’s when I want to give my beef skewers a garden-fresh bite. Any color of bell pepper would work in this recipe, from crisp green to sweet red. 
• Red onions: Mildly sweet and oh-so-colorful, red onions expertly bring out steaks’ more robust flavors. Just be sure to separate the onion into layers before threading your skewers to avoid overly thick, undercooked slices.
• Mushrooms: Mushrooms are the perfect addition for anyone who can’t get enough umami-rich flavors. I usually opt for baby Bella mushrooms in this recipe due to their deep, earthy taste and firm texture.
• Cherry tomatoes: Want to brighten your easy beef kabobs with robust tomatoey flavors? Adding cherry tomatoes to your oven shish kabobs will give each bite a light, juicy finish.

How to Cook Beef Shish Kabobs in the Oven?

Cooking steak kabobs in the oven couldn’t be easier with my step-by-step instructions. Below, I’ll walk you through the process, covering everything from expert marination to pro cooking techniques.

1. Make the marinade: In a large bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, honey, garlic, kosher salt, and ground pepper.
2. Cut the steak: Use paper towels to pat dry the sirloin steak. Then, use a fork to gently pierce the meat in a few places and slice it into one-inch cubes.
3. Marinate the meat: Add the cubed beef to the bowl with the marinade and toss it until all of the chunks of meat have direct contact with the mixture. Seal the bowl tightly with plastic wrap and refrigerate for at least six hours or preferably overnight.
4. Soak the skewers: If you’re using wooden skewers, soak them in water for thirty minutes before you begin assembly. If you are using metal skewers, you can skip this step.
5. Prep the oven: Place the oven rack in the middle position and preheat the oven to 375 degrees F. (190 degrees C.). Then, line a baking sheet with parchment paper and set it aside.

6. Assemble the kebabs: Loosely thread the marinated beef cubes on the skewer, tap off any excess marinade, and alternate them with the onion and peppers. For 1 ½ pounds of steak cubes, you should have about 10-11 skewers, with each skewer having 3-4 pieces of steak.
7. Arrange the skewers: Place kabobs to the prepared baking sheet and discard the excess marinade.
8. Bake: Put the beef skewers in the oven and bake for ten minutes, flipping them halfway through. After ten minutes, turn on the broiler and broil the kabobs in the oven for 3-4 minutes, again turning them halfway through to ensure even browning.
9. Let the meat rest: Remove the broiled shish kabobs from the oven and tent them loosely with aluminum foil. Let the meat rest for five minutes, then serve with your favorite side dishes.

What to Serve With Kebabs Cooked in the Oven?

Oven beef kabobs are a must for anyone who loves a nourishing, tasty, and versatile plate. This hearty main pairs exquisitely with everything from rich grains to finger-licking sauces.

• Grains: Want to transform your oven-baked steak kabobs into a filling menu? This meaty base tastes delicious with a side of basic rice pilaf, Wild Rice, or Brown Jasmine Rice. Or, if you want a more herbaceous, zestier option, my Herbed Quinoa and Tabbouleh recipes will easily convince your guests that you’re a professional chef.
• Salad: Nutritious, crisp, and delicious, green salads are just the perfect side dish to lighten this beefy main. If you want to pack your table with a colorful, superfood-packed side, I highly recommend serving your steak kabobs alongside a tangy Butter Lettuce Salad or zesty Kale Brussel Sprout Salad. Or, if you’re in the mood for gourmet Italian classics, my cheesy Caprese with Burrata and savory La Scala Salad will give your menu a five-star finish.
• Sauces: If you love the complex taste of savory meats dipped in flavor-packed sauces, these recipes are just what you need. I love pairing oven-baked shish kabobs with a creamy Yogurt-based sauce, such as my cool Mediterranean Tzatziki. Otherwise, my zesty Pesto Dressing will enliven every bite with a fresh, herby taste.

Here at Foolproof Living, we love cooking meat in Dutch oven. If you are a fan as well, be sure to check out our Beef Eggplant Stew and Barefoot Contessa’s Pot Roast, too.

If you have never thought of making braised short ribs in beer, I can assure you that this recipe is going to change your life. That’s right, braised short ribs without wine. Dare I say, better? They are meaty, juicy, and tender, with incredible depth of flavor. What a great recipe to serve for St. Patrick’s Day, with some extra dark beer to wash it all down.

Ingredients

Beef short ribs braised in beer require fewer ingredients than you may think, all of which are probably already in your pantry or easy to find in grocery stores. Here’s a bit more detail about what we need:

• Seasonings: A simple yet flavorful mix of paprika, curry powder, cumin, Kosher salt, and black pepper provide ample flavor. If you are looking for an intense smoky kick, feel free to swap paprika with smoked paprika.

• Sugar: Adding a small amount of sugar not only helps intensify the rest of the spices but also ensures browning. You can use either dark brown sugar or coconut sugar.
• Beef short ribs: Pick up a set of well-marbled beef short ribs with the bone-in at the butcher counter. You will need 8 pieces, which should be roughly 4-5 pounds.
• Olive oil: Use olive oil, or swap it out for avocado oil instead.
• Vegetables: Onions, carrots, and celery provide layers of flavor, aromatics, fiber, and color.
• Fresh garlic cloves: Use fresh garlic for the most punchy flavor.
• Fresh herbs: Fresh bay leaves (or dried) and sprigs of thyme give the beer-braised beef short ribs a special aromatic background. You also have the option to garnish with fresh parsley at the end.
• Stock: I love deeply rich beef stock, but you can use low-sodium chicken broth as well.
• Dark beer: Brown ale or porter provides a delicious, mild, sweet taste and special umami notes. My favorites are Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, and Sierra Nevada Porter. While we prefer brown ale for these beer-braised beef ribs, your favorite stout beer, such as Guinness, is a good option.
• Tomatoes: One full can of diced tomatoes, with all their juices, provides a great level of acidity. For an even richer flavor, you can add 1 tablespoon of tomato paste sauteed right alongside the garlic.

How to Make Beer Braised Beef Ribs?

This beef short ribs Dutch oven recipe takes an easier, hands-off approach thanks to the help of our trusty oven. No more standing over a hot stove with hot splatters of grease all over your kitchen. Here’s how I like to make these Dutch oven beef short ribs:

1. Prep equipment: Arrange the oven rack to the middle position. Preheat the oven to 425 °F (218°C). Place a wire rack on a baking sheet and set aside.

2. Mix dry seasoning: In a small bowl, mix the paprika, curry powder, cumin, salt, black pepper, and dark brown sugar.
3. Prepare short ribs: Dry the entire surface of the short ribs, on all sides, with paper towels. 
4. Season: Evenly sprinkle the seasoning mixture on all sides of the beef short ribs.

5. Roast short ribs: Place the seasoned short ribs onto the wire rack in a single layer. Roast in the preheated oven for 15 minutes until the top of the ribs are just browned. Remove from the oven and set aside while you prepare the rest of the ingredients. Lower the oven temperature to 350 °F (177 °C.)

6. Saute vegetables: In a large Dutch oven (6-7 quart), heat olive oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, until the vegetables have softened, about 10 minutes.
7. Stir in garlic: Add the garlic and cook until fragrant, about 30 seconds, making sure to scrape any brown bits at the bottom of the pan using a wooden spoon. 
8. Pour in liquids: Add the bay leaf, beef stock, beer, and diced tomatoes. Increase to medium-high heat and bring the mixture to a boil. This may take up to 15 minutes.
9. Braise: As soon as the braising liquid comes to a boil, remove it from heat. Nestle in the short ribs, cover with a lid and transfer to the oven. Cook for 2 hours, removing the lid during the last 30 minutes of braising time. After 2 hours, the meat should fall off the bone tender.
10. Serve: Serve braised beef short ribs over rice, mashed potatoes, or polenta with a spoonful of the braising liquid and some of the vegetables. Enjoy!

What to Serve with Beer Braised Beef Short Ribs?

These Dutch oven braised beef short ribs are a great way to feed a crowd. So whether you are serving this at your next dinner party or as an elegant weeknight dinner for two, there are so many serving options to choose from. Here are my favorite ways to serve them:

• Potatoes: Give it a classic touch with Rosemary Garlic Mashed Potatoes or Air Fryer Red Potatoes for a full meal.
• Vegetables: Add some color with roasted, sauteed, or grilled vegetables on the side. A few of our favorites are Roasted Sweet Potato and Brussels sprouts, Asparagus and Mushroom Saute, and Buttery Garlic Green Beans.
• Pasta: Make it the ultimate comfort food and a hearty meal with Basic Egg Noodles, Butter Garlic Pasta, or Gigi Hadid’s Vodka Pasta.
• Bread: If you are serving this dish on St. Patrick’s Day, it would go wonderfully with Ina Garten’s Irish Soda Bread.

Don’t you just love a delicious Prime Rib Roast with its juicy, perfectly pink center? I know I do, and I never want to see any prime rib leftovers go to waste. Since it is such a large meal with lots of leftovers, I am always in search of new recipes.

Enter leftover prime rib sandwiches! It’s a fun way to transform an elegant dinner into a casual meal.

Ingredients You’ll Need

Leftover prime rib sandwiches start with the meat, of course. After that, it’s your typical toppings of condiments, cheese, greens, and more. As always, use these ingredient quantities as a guide, and feel free to use more or less based on your preference and whatever other fixings you prefer.

• Bread: I love classic French bread or baguette, but you can use ciabatta bread, Italian bread, or even a hoagie roll to make it more of a prime rib sub.
• Prime rib: Use leftover Prime Rib that’s thinly sliced or shaved (more on this below) or even smoked prime rib. While prime rib is the meat of choice today, you can use this same recipe for any slow-roasted meat, like Pot Roast, corned beef, pastrami, or leftover roast beef.
• Condiments: Creamy Horseradish Sauce with Sour Cream is classic, or go for a healthier approach with Horseradish Yogurt Sauce. Or, keep it simple by whipping together a horseradish mayo, or simply use plain mayonnaise, stone ground, or Dijon mustard.
• Cheese: I love slices of provolone cheese, but you can also use Havarti, Swiss cheese, mild white cheddar cheese, or Pepper Jack cheese as well.
• Baby arugula: Peppery arugula cuts through the richness of the meat and cheese, but feel free to use thinly sliced romaine, iceberg lettuce, or even mixed greens.
• Sweet caramelized onions: Rich caramelized onions take this prime rib leftover sandwich up a notch, but you can keep it simple with sliced onions, Pickled Red Onions, sautéed onion, or Sauteed Shiitake Mushrooms.

How to Make Prime Rib Sandwiches

This leftover prime rib sandwich recipe comes together in a few easy steps. Here’s how I like to do it:

1. Preheat the oven: Preheat the broiler to High. Line a large baking sheet with parchment paper. 
2. Slice prime rib: Remove any excess fat from the roast, then slice the prime rib thinly with a sharp knife.

3. Cut bread: Cut the baguette into four equal pieces. Then, slice each piece in half lengthwise, ensuring not to cut all the way through.
4. Spread with horseradish cream sauce: Open the bread and spread two tablespoons of horseradish sauce on each side.

5. Layer with meat and cheese: On one side of the bread, layer a few slices of leftover meat and one slice of cheese. Repeat the same process with the remaining sandwiches. Transfer them to the prepared baking sheet.
6. Broil: Broil for 2 minutes or just until the cheese melts.
7. Finish and serve: Remove from the oven and finish each sandwich with a handful of fresh arugula, caramelized onions, and some freshly cracked black pepper, if desired. Enjoy!

Variations

Thinly sliced prime rib is just as delicious served open-faced, pressed, wrapped, or mini. Some of my favorite variations for rib roast sandwiches include:

• Open Face Prime Rib Sandwich: Slice the bread all the way through and serve it open-faced with an extra slice of cheese on each side.
• Prime Rib Panini: Use sliced sourdough or ciabatta and press it on a panini press. Or, press the sliced prime rib sandwiches down in a large skillet with a baking sheet weighed down with a skillet or small saucepan. You can also use a panini press if you have one.
• Prime Rib Wrap: Wrap all the workings of a prime rib sandwich in your favorite flatbread, like Lavash Bread, pita bread, or corn tortillas.
• Leftover Prime Rib Sliders Recipe: Purchase a package of slider buns or make Homemade Brioche Rolls and assemble the sandwiches as directed.

What to Serve with Prime Rib Sandwiches?

Whether you want a sauce for prime rib sandwiches or some extra side dishes to make it more filling, here are my favorites ways to serve:

• Au Jus Sauce: Serve a classic French Dip sandwich by simply having some warm Au Jus Sauce in a small bowl on the side. Dip and enjoy!
• Horseradish Sauce: Serve with extra horseradish sauce on the side to wake up your taste buds.
• Gravy: If you have some leftover beef gravy, it would make a good dipping sauce or a drizzle.
• Coleslaw: Give it some crunch with some Yogurt Coleslaw or No Mayo Coleslaw on the side.
• Roasted Vegetables: Balance this hearty meal with some roasted vegetables, like Roasted Asparagus or Air Roasted Red Potatoes, served on the side – or right on top of the sandwich!
• Green Salad: Keep it light with a simple green leafy salad such as my Spring Mix Salad or Butter Lettuce Salad.
• Pickle Spears: I love any type of sandwich with pickle spears, and it gives it that special deli appeal. Go for traditional pickles or Gherkins.

Why I Swear by the Reverse Sear?

I still remember the first (and last!) time I ruined an expensive prime rib. I followed a recipe I found online that started by cooking the meat in a high-temperature oven, then turned the heat off and finished the rest with the residual heat.

Well, even though it sounded good, I ended up with a raw interior and an overcooked exterior. It was a costly and embarrassing lesson.

Determined to find a reliable method, I discovered the concept of reverse searing, popularized by one of the most curious cooks of our time, Kenji López-Alt. This technique instantly delivered a perfectly roasted rib roast on my first try, so nowadays it’s the only method I trust. 

Here is why the Reverse Sear method is the key to perfect results:

• Uniformly Cooked Meat (The “No Gray Band” Promise): Unlike traditional methods, our signature low-and-slow approach starts by cooking the entire roast, from center to edge, in a low-temperature oven (250°F/120°C), eliminating the unappetizing gray outer ring most people face.
• Maximum Control Over Doneness: Cooking low and slow gives you a wide margin of error, reducing the stress of timing. I pull the meat right before it reaches its final temperature, knowing the final high-heat sear will carry it over to perfect doneness.
• The Perfect Texture and Flavor: Controlled, low-heat cooking allows the beef’s internal fibers to break down slowly, and the fat’s moisture is reabsorbed into the meat, which ensures maximal tenderness and juicy flavor in every slice.

And since I cannot, in good conscience,  publish a recipe without my own creative spin on it, I used my own custom Prime Rib Seasoning to elevate the herb crust and paired it with the easiest 5-Minute Prime Rib Au Jus (you’ll use the roast drippings!).

So, if you are ready to learn how to reverse sear a prime rib and get the perfect results every time, consider this post your ultimate guide. I made sure to cover everything you need to know, from how to buy the right cut of beef to my tested times, temperatures, and serving suggestions for a flawless dinner.

Ingredients You’ll Need:

This reverse-sear rib roast recipe uses a short list of everyday ingredients you already have on hand. You can find the full list of ingredients with exact measurements in the recipe card below, but here you can find some helpful notes from my recipe testing:

Prime Rib

Shopping for this cut can be intimidating (and expensive!), but here is what you need to know to pick the perfect roast:

Don’t let the name confuse you: If you are new to buying prime rib, it might be confusing at first because it goes by other names, such as rib roast, standing rib roast, ribeye roast, or prime rib roast. They are essentially all the same thing.

The Grade (Prime vs. Choice): When you’re shopping for prime rib, look for cuts labeled “prime” or “choice.” Prime is usually more expensive but has more marbling and guarantees the tenderest texture.

Choice is a great option, too, if you want something a little more budget-friendly. I buy my prime rib from Whole Foods or Costco, both of which often carry prime or choice cuts.

Look for heavy marbling: A lot of the flavor in this slow-roasted prime rib recipe comes from its intermuscular fat, also called marbling. This fat melts as the roast cooks, keeping the meat juicy and full of flavor. So, when shopping for it, look for one with plenty of marbling rather than a cut that looks mostly red throughout.

The cost (look for the sale): Prime rib is one of the priciest cuts of beef, usually anywhere from 11 to 20 dollars per pound. The good news is that it often goes on sale around the holidays, which makes it a great option for big seasonal gatherings.

Bone-in vs. boneless roast: When possible, I prefer cooking a whole prime rib, including the bones. Not only does bone-in prime rib look extra fancy, but the bones are also great insulators, helping the beef cook more evenly at both low and high temperatures. The bones also help keep the meat upright in the oven, with the fat cap facing up. However, boneless prime rib would also work for this reverse-sear recipe.

Look for “Frenched” prime ribeye: This refers to the style in which the meat and fat are trimmed from the bottom inch or two of the bone. It gives the roast that elegant, restaurant-style look and makes it much easier to carve later. While you can do this yourself, it requires some serious knife skills. I highly recommend buying it pre-Frenched or asking your butcher to do it for you.

How to Tie a Prime Rib: Tying your prime rib with butcher’s twine is essential to maintain its shape for even cooking and keeping the bones intact throughout the cooking process. You can always ask your butcher to tie it for you, but it’s also simple enough to do at home. Simply:

• Line up your string at the center of your prime rib so that it lies between the innermost bones.
• Wrap the string around the body of your meat and double-knot it close to the flesh.
• From there, you can tie 2-4 more strings (depending on the size and weight of your meat), moving outward from the beef’s center until you secure the entire cut in a uniform shape.

Seasonings

You don’t need to spend extra money or time making a fancy seasoning blend for a rib roast reverse sear. This cut already has such a rich, buttery flavor, so my simple Prime Rib Seasoning is all you need to bring out its natural deliciousness.

Here is what you will need:

Kosher salt: I prefer Diamond kosher salt for its coarse yet delicate texture and mild flavor. If you use Morton kosher salt, which has a more concentrated flavor, I recommend using half the amount to avoid over-salting your beef.

Fresh herbs: Fresh thyme and rosemary help brighten the richness of the meat. If you prefer dried herbs, I suggest using half the amount as they are a little stronger.

Garlic: Garlic powder adds a nice savory boost to the roast. You can use fresh garlic if you prefer, but I find that the powder is easier to spread evenly over the meat. Plus, fresh garlic can burn easily during roasting, especially during the final (high-heat) searing.

Optional Add-Ins

Other seasonings: If you want a hint of smoky spice, you can mix in a little paprika or smoked paprika. Onion powder is another easy add if you want extra savory-sweet depth.

Oil/Ghee: If you prefer a glossier finish or if your roast has a very thin fat cap, you can rub the meat with a neutral oil. However, since we are blasting the roast at 550°F (288 °C) in the end, I recommend using an oil with a high smoke point, such as ghee (clarified butter), avocado oil, or canola oil.

Butter is not ideal for cooking at these high temperatures. If you go in that direction, I recommend using around 4 tablespoons for a 6-7 lb. bone-in prime rib.

Equipment You’ll Need

One of the best ways to get perfectly cooked prime rib is to begin with the right equipment. Luckily, you only need a few basic tools to ensure your roasting is as simple as possible:

• Kitchen Twine: This is a small investment that pays off big time by keeping your meat intact and uniform. I have been using this brand for years; it is sturdy and handles high-heat cooking perfectly.
• Sheet pan fitted with a wire rack: If possible, I recommend cooking your reverse-sear prime rib on a wire rack set over a sheet pan. The holes in the rack will help circulate hot air, allowing the meat to cook more evenly and letting any drippings from the meat (which will give you a stellar base for making Prime Rib Au Jus later) fall into the pan. You can also roast your prime rib on a baking sheet or a V-rack roasting pan.
• Meat thermometer: The secret to this method’s success is knowing the exact temperature of the meat, and the best way to do that is with a probe thermometer, which will alert you exactly when the beef reaches your preferred temperature. You can still get good results using an instant-read thermometer following the timing guide I share in the temperature chart below.

How To Reverse Sear a Prime Rib

There is something so comforting about knowing that a truly foolproof method will yield great results even on your first try.

Follow the simple steps below to take all the guesswork out of making a standing prime rib roast and treat your family and friends to a restaurant-quality prime rib that is perfectly juicy, tender, and cooked to perfection from edge to edge.

Step 1 – Dry brine the prime rib: One day before cooking, place a wire rack on a sheet pan and place your meat on top. Use a paper towel to dry the meat on all sides, then sprinkle two tablespoons of kosher salt over its entire surface, firmly pressing it into the flesh to help it adhere.

Transfer the salted prime rib to the refrigerator and let it sit, uncovered, at least overnight or up to 48 hours.

Step 2 – Remove the prime rib from the fridge: Two hours before roasting, remove the meat from the refrigerator and let it come to room temperature. Dry the excess moisture with paper towels right before coating it with the spice rub.

Step 3 – Make the seasoning: While the rib roast warms up, add the black pepper, rosemary, thyme, and garlic powder to a small bowl. Mix the spices until thoroughly combined.

Step 4 – Prepare the oven: Preheat the oven to 250°F (120°C).

Step 5 – Season the meat: Rub the prime rib with the seasoning mixture, making sure it covers all sides. Firmly press the seasoning into the meat so it adheres, then place the rib roast on the wire rack with its fat side (fat cap) facing up.

If you are using a thermometer with a probe, insert it lengthwise into the center of your beef, avoiding the bones.

Step 6 – Cook the prime rib low and slow: Transfer the beef to the oven and roast it for 3 to 3½ hours or until it reaches your desired doneness. Use the roast time chart below to help you choose the right cook time for your preferred level of doneness.

Step 7 – Let the meat rest: When ready, remove the prime rib from the oven and tent it loosely with aluminum foil. Let the beef rest on the counter for 30 minutes (up to 45 minutes).

Step 8 – Heat the oven: Increase the oven’s temperature to 550°F (288°C) while the meat rests. If you want, this is also a great time to make the Au Jus for Prime Rib.

Step 9 – Oven sear the prime rib: Add the rested rib roast to the preheated oven and let it roast for five minutes or until a nice crust forms.

Step 10 – Serve: Once the cooking time finishes, you can enjoy your reverse sear rib roast immediately, as there’s no need to let it rest first. To carve, cut the meat off the bone by following the curve of the rib and slicing against the grain, cutting the beef into your desired thickness. 

Reverse Sear Prime Rib Temperature Chart

Learning how long to cook a standing rib roast is the key to getting the most tender, delicious roast with an edge-to-edge pink center.

The simple chart below walks you through each level of doneness and shows you the temperature to pull the roast from the oven, along with the final temperature it will reach as it rests.

How Long to Reverse Sear Prime Rib? (Cooking Time Per Pound Chart at 250°F (120°C))

One of the most challenging parts of cooking prime rib is knowing how long to cook it. To ease any stress, I’ve created a simple guide to help you estimate your cooking time, whether you’re cooking a large or small prime rib.

Keep in mind, however, that these are only approximate times. How long you roast your beef may change depending on your desired level of doneness and the temperature of your meat before putting it in the oven. 

What to Serve with Prime Rib

Making reverse sear prime rib in the oven is one of the easiest ways to impress your guests with tender, perfectly cooked beef. 

Once your roast is ready, you can round out the meal with a few simple sides and sauces. 

• Sauces: Reverse cooking prime rib ensures that your meat is so delicious that it doesn’t need any additions to impress your guests. However, you can still enhance its flavors by drizzling your sliced prime rib with a creamy Horseradish Sauce or Prime Rib Au Jus. If you prefer a smoother, richer topping, you can also prepare a Roasted Garlic Butter or a simple Beef Gravy for extra creaminess.
• Vegetable side dishes: You can’t go wrong with a classic when planning a menu around reverse sear bone in prime rib. My Garlic Butter Green Beans will brighten up your plate with a tender-crisp flavor, and for a sweeter take on traditional veggie sides, my Maple Roasted Carrots have a soft, caramelized taste that balances the savoriness of roasted beef.
• Potatoes: If you are making this for a holiday dinner like Christmas or New Year’s, no table feels complete without potatoes. Whether mashed, roasted, or baked until crisp and golden, they pair beautifully with prime rib. My personal favorite pairing is my creamy Garlic Rosemary Mashed Potatoes. Check out my Holiday Potato Recipes to find your perfect match.

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Reverse Sear Prime Rib Recipe

Learn how to Reverse Sear Prime Rib to get an evenly cooked interior and a perfectly browned crust. Slow-roasting standing rib roast using this low and slow cooking method produces better control over doneness, resulting in a perfectly cooked prime rib at your preferred doneness level.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Resting time 1 day day

Total Time 1 day day 4 hours hours 15 minutes minutes

Servings 8 people

Calories 1189kcal

Author Aysegul Sanford

Equipment

• 1 Thermometer with a probe
• 1 Sheet pan with a wire rack

Ingredients

• 7 pound bone-in prime rib silver skin and any excess fat removed, tied*
• 2 tablespoons kosher salt*
• 1 tablespoon black pepper coarsely ground
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped
• 2 teaspoons garlic powder

Instructions

• A day before you are planning to cook your prime rib, place a wire rack on a sheet pan. Place the meat on top and dry it on all sides using paper towels. Sprinkle 2 tablespoons of kosher salt over the entire rib roast, firmly pressing to adhere.
• Place it in the fridge, uncovered, overnight, or for up to 48 hours*.
• Two hours prior to roasting, remove your prime rib from the fridge and let it come to room temperature.
• Meanwhile, prepare the prime rib seasoning by mixing together the black pepper, rosemary, thyme, and garlic powder in a small bowl. Mix until fully combined.
• Preheat the oven to 250 degrees F (121°C)
• Dry the prime rib thoroughly with paper towels on all sides. Rub it with the prepared seasoning mixture on all sides, pressing down firmly to ensure that it adheres to the meat. Ensure that the meat is on the wire rack with the fat side (aka fat cap) up.
• Slow roast the beef in the oven for 3 to 3 ½ hours until it reaches your desired doneness. It is best to use a meat thermometer (*please read the note below for more information) for foolproof results. We recommend cooking it until it reaches 115 degrees F (46 °C) for medium rare. Keep in mind that it will continue to cook after you remove it from the oven with the help of carry-over cooking.
• Remove the standing rib roast from the oven, tent it loosely with foil, and let it rest for 30 minutes (and no more than 45 minutes) on the counter.
• While the meat is resting, turn the oven temperature up to 550 degrees F. (288 °C) If preferred, make prime rib au jus while the prime rib is resting.
• Transfer the meat to the now-preheated oven and let it roast for 5 minutes or until a nice crust is formed. We recommend keeping a close eye on it during this time to avoid burning the crust of the meat.
• Once the cooking time is completed, you can enjoy it right away. There is no need to let it rest. To carve, cut the meat off the bone using a serrated (or a very sharp) knife, following the curve of the rib and slicing against the grain to your desired thickness. Serve.

Video

Notes

• Yield & Serving Size: We found that a 7-pound (3175 g.)uncooked bone-in prime rib weighed about 4 1/2 pounds (2041 g.) after it was cooked (and the bone was removed). It gave us about eight 1/2-inch slices of prime rib per serving, with each slice weighing about ~ 9 ounces (227 g.)
• Tying: If the butcher does not already tie your meat, you can easily do it yourself. Simply line up your string at the center of your prime rib so that it lies between the innermost bones. Then, wrap the string around the body of your meat and double-knot it close to the flesh. From there, you can tie 2-4 more strings (depending on the size and weight of your ribeye roast), moving outward from the beef’s center until you secure the entire cut in a uniform shape.
• Short on time? While I recommend a longer dry brining, I have tested this recipe with only an hour of salting and it still worked well. 
• Salt: We used Diamond kosher salt in this recipe. If you are using Morton kosher salt, use half the amount.
• Herbs: You can also use dried herbs, but if you decide to do so, we recommend using 1 1/2 teaspoons of the dried version (of each herb.)
• Placement of the probe: If you are using a meat thermometer with a probe, insert it into the center of the roast (the thickest part of the meat) lengthwise, approaching from the side, ensuring that it doesn’t hit any of the bones. Do not remove it until you are ready to carve the meat so that the juices will stay in the meat. If you do not own one, you can check the temperature using a meat thermometer periodically.
• Store: Let the meat come down to room temperature. Once cooled, store it in an airtight container in the refrigerator for up to three days.
• Reheat: To reheat sliced prime rib, place it in a low-temperature oven (about 300 degrees F.) until warmed through. The heating process should take around 5-7 minutes, though the timing will vary depending on the thickness of your slices and how you like the doneness of your prime rib. No matter your personal preference, be sure to keep a close eye on your meat, as the heating process happens quickly.
• Freeze: We highly recommend freezing without slicing the beef to protect against freezer burn and retain as much juice as possible. To do so, bring your meat to room temperature and wrap it tightly in plastic wrap as further protection against freezer damage. You can then store your wrapped meat in the freezer for up to a month and thaw it in the fridge overnight when ready to eat.
• Using oil or butter: I opted not to use any oil because my prime rib already had a fat cap on top. However, if you want a glossier finish, I recommend using an oil with a high smoke point, such as ghee (clarified butter) or avocado oil. Butter will burn during the high heat, 550°F searing.

Nutrition

Calories: 1189kcal | Carbohydrates: 1g | Protein: 54g | Fat: 106g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 46g | Cholesterol: 240mg | Sodium: 1922mg | Potassium: 903mg | Fiber: 0.4g | Sugar: 0.02g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 6mg

FAQs

How to Store, Reheat, and Freeze?

One of the best parts of making prime rib is how simple it is to store and reheat. With a few easy tips, your leftovers stay tender and juicy, whether you are enjoying a second round of your holiday dinner or turning the meat into a Leftover Prime Rib sandwich, a quick stir-fry, or a stew.

How to store: When storing prime rib, first let it come down to room temperature. Once cooled, store it in an airtight container in the refrigerator for up to three days.

Reheat: To reheat sliced prime rib, place it in a baking dish with a splash of Au Jus or beef broth (to keep it moist), cover it with foil, and warm it in a low-temperature oven at 300°F (150°C).

It should take about 5-7 minutes, though the timing will vary depending on the thickness of your slices and how you like your prime rib done. Keep a close eye on it, as it reheats quickly.

Freeze: If you want to freeze your prime rib for future use, I highly recommend freezing it without slicing the beef to prevent freezer burn and retain as much juice as possible.

To do this, let your prime rib come to room temperature after cooking, and wrap it tightly in plastic wrap as further protection against freezer damage. You can then store your wrapped meat in the freezer for up to a month and thaw it in the fridge overnight before eating.

It’s no wonder why red wine au jus is a staple in fancy steak restaurants. This classic, incredibly delicious sauce comes from a mixture of meat juices, red wine, and seasonings, making it the ultimate pairing with dozens of meats. While you might be used to seeing this savory side at your favorite steak houses (I’m looking at you, Outback and Texas Roadhouse!), this super-easy recipe will teach you how to bring the same five-star flavors to your home.

Au Jus Ingredients

Making au jus for prime rib is an easy way to add delicious layers of juicy, beefy flavor to your scrumptious main. With three simple ingredients, you won’t have to spend extra time or money preparing this must-have taste enhancer.

• Beef broth or beef stock: You can use either beef broth or beef stock in this rib roast au jus sauce recipe. I prefer beef broth, as it has a less overpowering, concentrated flavor that better balances the richness of the pan drippings. However, if you decide to use beef broth, try to purchase a low-sodium variety to avoid oversalting your sauce.
• Worcestershire sauce: This pantry staple is essential to giving your standing rib roast au jus delectable umami flavors.
• Red wine: Though the classic au jus recipe uses red wine to get its crisp, acidic flavors, this ingredient is optional. If you want to make this au jus recipe without wine, simply add the equivalent amount of beef broth to your mixture. However, if you do use red wine, be sure not to use cooking wine. Cooking wine tends to be of lesser quality, filled with preservatives and extra salt that may negatively affect your recipe’s flavor profile. Instead, I suggest using a French red drinking wine, such as Cabernet Sauvignon or Pinot Noir.
• Seasonings: Because beef drippings already pack a ton of meaty, flavorsome taste, all you need to season your prime rib roast au jus is a simple mix of salt and pepper.
• Pan drippings: If you’re making prime rib, I highly recommend adding the drippings deposited in your roasting pan to your au jus, giving it a hearty, beefy finish. Remember, too, that straining your drippings is optional for this recipe. I prefer not to strain my pan drippings for an extra deep taste and thicker texture (thanks to the generous coating of my Prime Rib Rub), but you can strain yours if you want a clear au jus. Furthermore, you can also make this prime rib au jus without drippings, though it will have a less full-bodied flavor profile.

How to Make Au Jus for Prime Rib?

Making au jus from prime rib is an easy way to bring your gourmet meal to the next level—in just three steps! Not to mention, it is a great way to use the leftover prime rib drippings!

1. Place the ingredients in a saucepan: Add the pan drippings, beef broth, red wine, Worcestershire sauce, kosher salt, and black pepper to a saucepan, and set the burner to medium heat.
2. Simmer: Let the mixture simmer until you’re ready to serve your prime rib.
3. Serve: Taste the au jus for seasoning, add more if necessary, and transfer the sauce to a pitcher. Serve alongside your prime rib, and enjoy!

How to Store, Freeze, and Thaw?

Once you make this homemade au jus for prime rib, you’ll want to use it in all your favorite meat recipes. These expert storage tips will ensure you can keep your sauce as fresh and flavorful as possible, no matter how (or when!) you want to use it.

• Store: Store your prime rib jus in an airtight container, such as a jar, in the refrigerator for up to three days.
• Freeze: To freeze this delicious au jus recipe, bring it to room temperature. Then, transfer it to a freezer-safe container or jar, or pour it into an ice cube tray for easy future use. However, if you use a jar, leave a few inches at the top to accommodate any expansion, especially as a top layer forms over the sauce. You can then store your au jus in the freezer until ready to use.
• Thaw: When ready to thaw your leftover au jus, place it in the refrigerator overnight. Then, reheat it in the microwave or stovetop before using.

How to Use Prime Rib Au Jus Sauce in Your Daily Cooking?

Though this recipe shows you how to make au jus for a rib roast, this tasty dish has countless other delectable uses. Use this savory sauce in anything from warming stews to tasty braising liquid, and you’ll enjoy top-notch dishes every night of the week. Below are a few ideas to get you started:

• Dipping sauce: The most popular way to enjoy this flavorful sauce is to use it as an au jus dipping sauce for prime rib, beef tenderloin, and other beef dishes. This tantalizing pair will ensure every bite has maximal moisture and flavor.
• Drizzle over meat for extra moisture or flavor: If you’re on the hunt for the juiciest, most flavorful meat, au jus is precisely what you need. Drizzle your steak, filet mignon, or prime rib with au jus sauce, and every bite will come to life with succulence and hearty taste.
• Sandwiches: Not only does this recipe make a great addition to various meat-based mains, but it also makes an incomparable dip for your go-to sandwiches. You’ll get dozens of compliments when you serve this gourmet sauce alongside everything from delicious Leftover Rib Roast Sandwiches to tender French dip sandwiches to gooey Philly cheesesteaks or even Chicago-style Italian beef.
• Mashed potatoes: You don’t need to prepare a fresh batch of gravy to enliven your mashed potato recipe. Instead, pour some meaty au jus on top of your fluffy potatoes, and you won’t be able to resist a second helping.
• Cooking or braising liquid: Infused with bold, meaty flavor, this prime rib jus recipe is a no-brainer when preparing an equally flavorful, all-purpose cooking liquid. Use it to braise protein-packed meats or cook your favorite vegetables; every forkful will astound you with its ample flavor.
• Soups and stews: If you want a hassle-free solution for bland soup recipes, au jus is your answer! Pour some of this mouthwatering blend into your savory soup or stew recipes—especially beef-based ones!—and you’ll be spooning even more into your bowl in no time.

Prime rib is one of those cuts I only cook a few times a year, usually for Christmas dinner or Easter lunch. Let’s be real, it is a very expensive piece of meat, so there isn’t much room for mistakes.

For years, I relied on store-bought seasonings, but most were either too sweet or had long ingredient lists that took over instead of supporting the meat.

So I started testing my own blend using basic ingredients I already had on hand. I kept adjusting the ratio until the herbs added gentle warmth, the garlic complemented the meat, and the salt brought everything together. I think these 5 ingredients are more than enough, but I also included optional add-ins in case you want to make it your own.

Whether you season the roast a day or two ahead or prepare everything the same day, this has become the mix I reach for. And you can stir it together faster than it takes to find a seasoning at the store.

Another bonus? As the meat cooks, this blend seasons the pan drippings perfectly, giving you a head start on a rich Prime Rib Au Jus you can make in minutes.

Prime Rib Seasoning Ingredients

Before you start mixing your seasoning, here’s a quick look at what goes into this seasoning for prime rib roast and a few easy substitutions if you need them:

Kosher salt: I prefer Diamond Crystal because its larger flakes make it easier to control the seasoning. If you are using Morton Kosher Salt, use half the amount since the grains are denser and saltier.

Pro tip: If you are dry-brining your roast ahead of time (meaning you are pre-salting your meat 24-48 hours prior to cooking), omit the salt from this rub. Adding it twice would over-season the meat.

Black pepper: While both work, I highly recommend using coarse black pepper over fine black pepper, which will give you that classic steakhouse crust and holds up well during long roasting times.

Rosemary: I usually use dried rosemary for convenience, but fresh works too. If you use fresh rosemary, use twice as much as dried. Regardless of which one you use, be sure to chop it finely so you don’t end up with needle-like pieces.

Thyme: Similar to rosemary, I opted for dried thyme, but if you have fresh thyme, that would work too. If using fresh, double the amount.

Garlic powder: I opted for garlic powder as it can handle high heat, whereas fresh garlic tends to burn and turn bitter during high-heat roasting.

Optional Prime Rib Seasoning Variations

My approach to this prime rib seasoning recipe is to keep it simple, as it already has a naturally rich flavor. However, you can experiment with different spices and seasonings to achieve a different flavor profile.

If you decide to use one (or more) of the prime rib spices below, I recommend starting with a small amount (no more than ½ teaspoon to a teaspoon) and adding more as needed so you don’t overseason your meat.

• Onion powder: Onion powder is a bold addition that can immediately satisfy anyone who loves a robust flavor profile. 
• Paprika: Paprika adds a warm, subtle smokiness to the rub. You can use regular or smoked paprika, whichever you prefer.
• Red pepper flakes: If you want a little heat, add a pinch. It gives the rub a subtle kick without overpowering the meat.
• Brown sugar: A small amount of brown sugar helps with caramelization, helping create that dark, crisp crust.Though please keep in mind that a little bit of sugar goes a long way.
• Oil: If you choose to make a wet rub, I recommend using an oil with a high smoking point, such as avocado oil, olive oil, or ghee, to avoid burning. I would recommend using 4-5 tablespoons of oil for a 7-pound prime rib.
• Dijon mustard: Even a small amount of Dijon adds a light tang and helps the seasoning stick to the roast. It gives the beef a subtle sharpness without overpowering the other flavors.

How to Make Prime Rib Seasoning

Once you decide on your timing, putting it together takes a few minutes. Think of this prime rib seasoning blend as your base mix for any standing rib roast you make.

The steps are simple, but a few small details make a big difference in how evenly the seasoning sticks and how your crust turns out. Here is how I make it:

Step 1 – Mix all dry ingredients: Start by adding the kosher salt (if immediately seasoning), black pepper, rosemary, thyme, and garlic powder to a small bowl. Try to break up any lumps that you see. I like using a spoon or a small whisk.

Step 2 – Rub onto roast or store for later: At this point, you can go in two directions:

1. Using it right away: Pat your prime rib dry with paper towels so the surface is not wet. This helps the rub stick better and gives you a nicer crust. Before seasoning, let the roast sit at room temperature for 45 to 60 minutes to help it cook more evenly from edge to edge.
   How To Do It: Sprinkle the seasoning all over the roast, including the sides and any crevices, and use your hands to gently press it in. Once it’s seasoned, place it on a roasting pan with a rack and proceed with your preferred cooking method. 
2. Saving it for later: If you are prepping ahead, transfer the seasoning to a small jar with a tight-fitting lid. Store it in a cool, dry place. It will keep well for several weeks, which makes it easy to have the seasonings you need for your next prime rib roast ready, whether you are making it for the holidays or a special dinner.
   How To Do It: Before you cook, give the jar a quick shake in case any of the spices have settled. Then use it just as you would a store-bought seasoning.

How Much Prime Rib Seasoning You Need (Per Pound Guide)

The amount of seasoning you need depends on the size of your roast. A good rule of thumb is to use about ½ to 1 tablespoon of seasoning per pound of meat. However, if your roast has a thicker fat cap, I recommend leaning towards the higher end of the range.

My recipe here makes 4 tablespoons of seasoning, for reference.

Here is a quick table you can follow when measuring out your rub: